Chicken Enchiladas

These enchiladas are great to make if you have leftover chicken or turkey. Or you can just cook up some chicken for them, as I did tonight. For the chicken I trimmed three chicken breast halves and placed on parchment lined baking sheet. I rubbed them lightly with olive oil, then sprinkled with salt, pepper and chili powder, and baked in 350 oven for about 25 minutes, until no longer pink inside.

Chicken Enchiladas (adapted from a Canadian Living recipe)
- 3-4 cups cooked chicken, cut up
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4-6 mushrooms, finely chopped
- 1 1/2 cups each shredded cheddar and monterey jack cheese
- 1 cup sour cream
- 3 cups salsa (or one full jar)
- 8 large tortillas

In pan over medium heat, saute onion, garlic and mushrooms in one tbsp vegetable oil until no moisture remains, about 5 minutes. Remove from heat. Stir in chicken, beans, 1 cup each of both cheeses and sour cream.

Lay one tortilla on work surface. Spoon about 3/4 cup of filling into center. Fold tortilla over filling, on each side and then roll up. Place seam side down in greased 13x9 inch glass pan.



Continue with remaining tortilla's. Pour salsa over entire dish. Cover tightly with tin foil and bake in 350 oven for 35 minutes or until piping hot. Uncover and sprinkle remaining cheeses on top, bake uncovered for an additional 10 minutes. Let cool for about 5 minutes before digging in.

Enjoy!