The summer that I was was a care taker for an adorable one year old boy I created this yummy recipe. I would make up a 9×13 pan of it for my lunch and his parents would eat it for dinner that night. Leftovers were fantastic for all of our lunches the next morning!
Enjoy!
Combine:
1 lb. shredded, cooked chicken
15 oz. black beans (after soaking and cooking)
ΒΌ c. enchilada sauce
3 c. rice, cooked (with some lime juice and cilantro mixed in)
Spoon into flour tortillas and place in 9×13 pan.
Combine:
1 can cream of chicken
8 oz. sour cream
2 c. cheddar cheese, shredded
Pour over the enchiladas.
Bake at 350 for 20 minutes.
That sounds really good Vanessa! I need to remember not to read your blog when I’m hungry- I SO want to grab something to eat now!