Chicken Enchiladas

Name: Chicken Enchiladas
Yield: 4
Ingredients: 1 lb. tomatillos, husked; 1 onion, chopped; 1 jalapeño, chopped; 1/2 cup fresh cilantro; 2 3/4 cups shredded Roasted Garlic-Lemon Chicken, thawed; 1 can (15 to 15.5 oz.) black beans, rinsed; 2 cups shredded cheddar; 12 small (6-inch) flour tortillas

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Apr 25, 2017

Recipe by Marge Perry and David Bonom

4Servings

Ingredients

1 lb. tomatillos, husked
1 onion, chopped
1 jalapeño, chopped
1/2 cup fresh cilantro
2 3/4 cups shredded Roasted Garlic-Lemon Chicken, thawed
1 can (15 to 15.5 oz.) black beans, rinsed
2 cups shredded cheddar
12 small (6-inch) flour tortillas

Preparation

In pan, simmer first 3 ingredients until soft, 10 minutes; in blender, puree with cilantro and 1/2 tsp. salt. Spread 1/2 cup in 9-by-13-inch baking dish. Divide chicken, beans and 1 cup cheese among tortillas. Roll; place in dish. Top with remaining sauce and cheese. Bake at 400° until bubbly, 20 minutes.