As promised . . . a recipe for enchiladas!

Ingredients:

• 6 Chicken Tenders (cooked and seasoned to your preference, we used cumin, chili powder, pepper, Tony’s Seasoning, and red pepper flakes)
• 1/2 + 1/8 cup shredded cheddar cheese (separated)
• 10-12 white corn tortillas (depends on how full you’d like your enchiladas)
• 1/4 cup jalapeno dip
• 2 tablespoons pureed black beans

1. Chop the chicken tenders into large pieces, then throw them into a food processor, and chop until their texture resembles shredded chicken.
2. Warm the tortillas for 45 seconds in the microwave wrapped in a damp paper towel. This will make them more pliable to roll for enchiladas.
3. Run two lines of black bean puree at the top and bottom of your casserole dish.
4. Begin assembly of your enchiladas. Take one tortilla, sprinkle a smidgen of cheese in the center, spoon on some chicken, roll the tortilla shut, and place in the casserole dish.
5. Continue making enchiladas until you’re out of filling. Sprinkle with the remaining cheese.
6. Bake at 350 for 20-25 minutes. Remove from oven, and drizzle the enchiladas with the jalapeño dip. Serve hot! 🙂

I hope y’all enjoyed this recipe! If you choose to make it . . . let me know what you thought in the comments.

Have a Marvelous Monday, y’all!

Love,

Olivia