Oven temperature: 375 degrees
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
1 lb chicken breast
1/2 tsp cumin
2 bunches fresh spinach
1 can black beans
1/2 block jalapeño jack cheese
1/2 block cheddar cheese
1 bottle red enchilada sauce (we use TJs)
cilantro
1-2 avocados (depending on how much you like!)
tortilla shells
s/p
Directions:
1. Preheat oven to 375. Dice chicken and cook in pan with about a tablespoon of olive oil, the cumin, and salt and pepper.
2. While the chicken is cooking, grate your cheese – I use about one cup each of jalapeño jack and cheddar.
3. Scoop chicken out of pan and put aside; use pan to saute spinach.
4. Open your black beans and drain.
5. Set up a space on your counter where you can assemble your enchiladas. Heat your enchiladas if you’re using corn so they’ll be easier to roll (twenty seconds in the microwave should do the trick.)
6. Drizzle the bottom of a casserole dish with about a fourth of your bottle of enchilada sauce.
7. Add spinach to your tortilla, followed by chicken, beans, and cheese. Roll and place in your casserole dish and repeat until you run out of tortillas (or chicken. I always seem to run out of chicken first.)
8. Top all your rolled enchiladas with remaining sauce and a layer of cheese. Place in the oven for 20-25 minutes until all cheese is melted and all the enchiladas are hot. Serve with fresh cilantro and avocado.
Yum