Chicken Black Bean (or Spinach) Enchiladas

Hot Mama Notes: My family likes this enchilada recipe.  It is a good one.  Easy to make, and easy to make substitutions if you need to.  I also like that it doesn't have as much cheese as some enchilada recipes do.  I make a lot of substitutions to this recipe.  I cook one package (frozen or fresh, usually 3-4 breasts) of chicken in the crockpot with one can or jar of green enchilada sauce.  After the chicken is done, I shred the chicken.  As per the recipe, I take the chicken out of the crock pot using a slotted spoon and put it in a separate bowl.  This way the chicken is dryer/drained.  I use the remaining liquid in the crock pot in lieu of the cream of chicken soup.  Combine the measured liquid from the crock pot, the sour cream, picante and the chili powder.  In separate bowl, combine chicken, cheese, and beans (I try to use my own cooked beans from the freezer, but if I don't have any, then I use one can black beans, well rinsed and drained in a colander).  Put 1 cup of sauce into the chicken mixture.  Put chicken mixture into tortillas, roll, and place in pan seam side down.  I use a pampered chef stoneware 13x9x2.  Pour remaining sauce over the enchiladas.   Bake at 350F for 40 minutes or so.  When I needed to make a vegetarian dish, you can omit the chicken and use cooked spinach (steam fresh spinach in the microwave steamer or use frozen cooked spinach), along with  either cream of asparagus or celery soup, or use plain green enchilada sauce.  The vegetarian option is good, as well, though I prefer chicken.  I use flour tortillas.


Hot Mama Grade: A-