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Homemade enchiladas are tons better than ordering from a restaurant!
In a shallow pan, heat sauce with water on medium heat until simmering. Stir the sauce every few minutes throughout the process.
In a 8×8 pan, pour about 1/4 – 1/3 cup of the enchilada sauce in the bottom.
Take corn tortillas and dip in the simmering sauce for no longer than 5 seconds.
Fill tortilla with chicken, black beans, tomato, and a sprinkle of cheese. Roll tortilla around the filling so that the seam is on the bottom of the pan. Repeat process with remaining tortillas.
When your pan is full, sprinkle the rest of the cheese on top and bake in a 350ºF oven for about 20 minutes, or until cheese is melted and everything is hot all the way through.
Serve with guacamole, salsa, and a margarita!
Yields 6 servings.
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