Mummy-Wrapped Chicken Enchiladas with Black Beans
Equipment
- Baking dish
- Mixing bowl
- Knife
Ingredients
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups red enchilada sauce
- 6 medium flour tortillas
- 2 cups shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 cup sour cream
- 8 sliced black olives
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9x13 baking dish.
- In a large bowl, stir together the shredded chicken, black beans, 1/2 cup of the enchilada sauce, 1 cup of the cheddar cheese, cumin, and chili powder until evenly mixed.
- Lay out four tortillas and divide the filling among them. Roll each one tightly and place seam side down in the baking dish.
- Pour the remaining 1 cup of enchilada sauce over the rolled tortillas and sprinkle with the remaining 1 cup of cheddar cheese.
- Cut the two remaining tortillas into thin strips. Lay the strips across the top of the enchiladas in a crisscross pattern to look like mummy bandages.
- Bake for 20 to 25 minutes until the cheese is melted and the tortilla strips are lightly golden. Remove from the oven and let rest for 5 minutes.
- Dab small dots of sour cream on each enchilada and press a black olive slice into each dot to create eyes.
Notes
Cut the tortilla strips slightly uneven so the mummy look feels more natural. If the strips brown too quickly, loosely cover the dish with foil for the last 10 minutes of baking. Leftovers reheat well in a 350 degree oven for 10 minutes to keep the tortilla strips crisp.
Course: Main Course
Cuisine: Mexican
Equipment: Baking dish, Mixing bowl, Knife
Cuisine: Mexican
Equipment: Baking dish, Mixing bowl, Knife