Easy to make and decently healthy. Plus delicious with a side of jalapeno slices.
This is a Hayley family two thumbs up dinner.
Chicken Black Bean and Spinach Enchiladas
Recipe inspiration here
- 3 c shredded rotisserie chicken
- 1 c black beans, drained and rinsed
- 5 oz spinach, chopped
- Salt and pepper to taste
- Shredded monterrey jack cheese
- 12 corn tortillas
- 8 oz tomatillo salsa
- 4 oz sour cream
Spray a 9×13 inch pan with cooking spray. Set aside. Preheat oven to 375F. Combine the chicken, spinach, salt, pepper in a medium to large bowl. Stir until ingredients are evenly distributed. Stir in beans. Warm tortillas. Fill each with approx 1/4 – 1/3 c filling. Lightly sprinkle with cheese, then roll tortilla closed. Place seam side down in prepared pan. Repeat until all tortillas have been filled. Combine tomatillo salsa and sour cream. Drizzle on top of tortillas. Top with additional shredded cheese, if desired. Cover with foil and bake for 20 minutes, or until tortillas are heated through.