Happy St. Patrick’s Day! I’m a part Irish and wish I celebrated my heritage more, however Hubby isn’t a huge corned beef and cabbage fan. So, I have to go a different route on St. Patty’s day. This year, I decided to do Mexican and try a different spin of enchiladas.
This was a really delicious recipe and so much simpler than traditional enchiladas. This will definitely be part of my menu rotation 🙂
– 2 large trimmed chicken breasts, boneless and skinless
– 1 jar enchilada sauce (18 oz). I found this really yummy fire roasted tomato enchilada sauce at Kroger. Regular canned sauce is fine too though.
– 4 corn tortillas
– 1/2 can black beans, drained and rinsed (I only had kidney beans on hand, so that’s what I used, but black beans would have been better)
– 1 1/2 cups shredded cheddar cheese
Begin by roasting your chicken breasts. Place breasts in a casserole dish, seasoned on both sides with salt and pepper. Roast, covered, in a 400F oven for 30 min. or until the internal temperature reaches 165F. Once the chicken is done, cool, then shred with fingers; set aside.
Pour a thin layer of enchilada sauce in an 8×11-inch casserole dish. Top with two corn tortillas side by side, then pour some more enchilada sauce over the tortillas.
Place the shredded chicken over the sauce covered enchiladas, then top with the black beans, and about 3/4 cup of the shredded cheese. Top with two more tortillas, and another layer of enchilada sauce.
Finally, layer with the rest of the cheese and bake in a 350F. oven for 30 minutes.
Remove from the oven and set aside to cool for a few minutes before serving. Top with sour cream and enjoy!