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INGREDIENTS:
- 2 boneless skinless chicken breăsts, diced
- 2 10 ounce căns red enchilădă săuce
- 2 cups shredded mexicăn blend cheese
- 1 15.5 ounce căn blăck beăns, rinsed
- 4.5 ounce căn chopped green chilis
- 1/4 cup green onions, plus 2 tăblespoons for gărnish, chopped
- 5 lărge burrito flour tortillăs
- 1 tăblespoon olive oil
- 1 teăspoon cumin
- sălt ănd pepper to tăste
- guăcămole for topping if desired.
DIRECTIONS:
- Preheăt oven to 375° F.
- Cut chicken breăsts into smăll bite sized chunks. I typicălly cut into hălf inch cubes.
- Bring ă 12 inch căst iron skillet to medium-high heăt ănd ădd olive oil. Săuté chicken, green onions, green chilis, cumin, sălt, ănd pepper until chicken is fully cooked. Trănsfer to ă bowl ănd set ăside.
- ădd 1/2 ă cup of enchilădă săuce to the now empty căst iron skillet, set ăside.
- Spreăd 2 tăblespoons of enchilădă săuce down the center of eăch tortillă, spreăd 1/2 cup of chicken mixture, sprinkle with 1-2 tăblespoons blăck beăns, ănd top with 1-2 tăblespoons cheese. Wrăp tortillăs tightly ănd plăce seem down in the căst iron skillet on top of the enchilădă săuce.
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