Chicken and Black Bean Enchiladas

Trista Sterner

This was a recipe from a dinner I received right after we brought our triplets home from the hospital. We loved it and have made it many times since.

2-3 chicken breasts
1 can black beans, drained
1 can chopped green chilis
1 packet taco seasoning
1 cup water
1 green bell pepper, chopped
1 onion, chopped
1 zucchini, chopped
1 cup sour cream
2 cans enchilada sauce
10 (6 inch) flour tortillas
2 cups grated mozzarella cheese

Parboil chicken until thoroughly cooked. Cool chop or shred into bite-sized pieces. In skillet, dump beans, water, onion, pepper, zucchini, green chilis, taco seasoning and chicken. Bring to a boil then reduce heat and bring to a simmer, until water is absorbed into mixture. Turn off heat and combine mixture with sour cream. Preheat oven to 350 degrees. Spray casserole dish with non-stick cooking spray. Assemble enchiladas-2 tablespoons enchilada sauce, chicken mixture and cheese on tortilla. Repeat until mixture is gone. Place remaining enchilada sauce over the casserole dish. Sprinkle with remaining cheese. Cook uncovered for 25-30 minutes until cheese is bubbly.