Shredding the chicken gives it great texture and makes a dollar stretch. If you don't have shredded chicken feel free to brown up some ground meat and substitute that in. If you haven't noticed my recipes are all about being flexible and using what you have.
1 1/2-2 c. shredded chicken
1 15oz can rinsed and drained black beans
1 diced onion
1 diced bell pepper
1/2 c. shredded cheese
2 15oz cans red enchilada sauce**
1 TBSP oil
10 taco sized tortillas
DirectionsIn an 8 or 9" skillet saute' the onion and bell pepper in oil over medium heat until the onion has softened (about 8 minutes). Add the beans and 1/2 can enchilada sauce.
Warm through and then, in a large bowl, combine the cheese chicken and veggie mixture.
In the same skillet, over low heat, warm the remaining 1 1/2 cans of enchilada sauce.
Set up shop with a large glass baking dish, a 1/4 cup disher, tortillas, and filling. When the sauce is warm bring it to the party too.
Ladle 1/4 cup sauce into the bottom of the baking dish and spread it out; this will keep your enchiladas from sticking.
Whatever you serve them with make sure you enjoy them!
**You can make your own enchilada sauce, and I have. I have found that the canned works well for quick meals and is an acceptable store bought item for me. Shop your local ethnic food market for a good quality canned sauce. If you decide to make your own make at least a double batch and freeze it.