Another thing to make with beans! And leftover chicken. They were so amazing. This wasn't from an actual recipe, but sort of adapted from how I was taught to make chicken tomatillo enchiladas a while back. So, there is not really quantities, and this is what we used. But you can use whatever sounds good to you. And they turned out decently healthy for mexican food.
Corn tortillas
green salsa
cheese, grated (cheddar)
Filling:
leftover/cooked chicken, chopped (about one+ chicken breast)
beans (4 cups black beans)
three tomatillos, boiled until soft, chopped
green onion, sliced
lime juice, from one lime
Put a little bit of salsa on the bottom of a casserole dish. Put filling in tortilla, roll, and place rolled side down in dish. Fill dish with rolled, filled tortillas. Pour salsa over. Spread cheese on top. Bake at 350 for about 20-30 minutes.
**A sauce can be made from fresh tomatillos -- get a bunch and take the husks off. Place in a pot, cover with water and boil until soft. Put in blender. But salsa from a jar is faster, and seasoned.
1 comment:
We are totally making this tonight - it sounds so yummy! The problem I have with making beans is that I make a whole bunch of them because its time consuming to make and then we have a huge amount of black beans hanging out in the fridge.... *perfect* for enchiladas!
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