Chicken and Black Bean Enchilada Verde


  • 2 10 ounce cans mild green Verde sauce (green enchilada sauce)
  • 15 ounce can black beans, drained and rinsed
  • 2 cups chopped cooked boneless chicken breasts
  • ½ cup sliced green onions
  • 1 ½ cups reduced fat shredded Cheddar cheese
  • 1 cup Daisy Brand Light Sour Cream
  • 8 8-inch flour tortillas
  • + 1 more ingredients
    • ¼ cup chopped fresh cilantro

Heat the oven to 350 degrees. Spray a 13x9-inch glass baking dish with cooking spray. Spread about 3/4 of one of the cans of enchilada sauce in bottom of dish. Combine the beans, chicken, onions, 1 cup of the cheese and 1/2 cup of the sour cream in large bowl; mix well. Spoon about 1/2 cup of the...

View full recipe at SpringPad


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