I love to find sneaky ways to add beans into our diet, because we personally don't like to eat beans as a plain-ol' side dish. This was a great way to have both black beans and red kidney beans!
Chicken and Bean Enchiladas
2 chicken breasts, cooked and shredded
1 can of black beans, drained and rinsed
1 can of red kidney beans, drained and rinsed
1 can of cream of chicken soup
1 small can of diced green chilis (optional)
1/3 cup of chopped onion
1 1/4 cup of cheese (I used cheddar and a taco blend, but any kind will do!)
1/4 cup of taco seasoning (or you can use enchilada seasoning)
2 cups of salsa (OR 1 cup salsa and 1 cup enchilada/taco sauce)
6-8 tortillas (wheat)
Combine the chicken, black beans, kidney beans, cream of chicken soup, optional green chilis, onion, 1 cup of cheese, taco seasoning, and 1 cup of salsa in a large mixing bowl.
Swirl 1/2 cup of salsa (OR enchilada/taco sauce) in your 9x13 baking dish. Fill each tortilla with the mixture, roll up, and place in baking dish. Once all enchiladas are in dish, drizzle another 1/2 cup of salsa (OR enchilada/taco sauce) on top.
Bake at 350 for 25 minutes. Optional: add an additional 1/4 cheese on top and place back in oven 5 minutes or until cheese is melted.
Enjoy!
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