Tachycardic Enchiladas

Prep Time: 1 hour 

Cook Time: 25 minutes

1/2 cup Salsa

1/2 cup Chicken Broth

3 (8 ounce) cans Tomato Sauce

1 teaspoon ground Cumin

4-5 boneless skinless Chicken breasts, or equal to 6 cups

3 tablespoons pickled Jalapeño Peppers, chopped

1 (15 ounce) can black Beans, rinsed and drained

12 (6 inch) corn Tortillas

1 1/2 cups shredded Monterey Jack Cheese

1 1/2 cups shredded sharp Cheddar Cheese

1 (16 ounce) container Sour Cream

1 bunch Scallions, chopped

Salt, Pepper, Garlic powder to taste

Preheat oven to 350 degrees fahrenheit.

Pound chicken to equal size for even cooking. Season with salt, pepper, and garlic powder. Place on a cookie sheet and bake for 1 hour, or until chicken juices run clear. Let chicken rest for at least 5 minutes before shredding. 

While chicken is cooking, combine salsa, chicken broth, cumin, and tomato sauce. Spread 3/4 cup of mixture in bottom of 13x9 inch baking dish. 

In a large bowl, combine chopped peppers, black beans, 1/2 cup tomato sauce mixture, and shred in cooked chicken breast, stirring to mix well. Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas and place, seam side down, on sauce mixture in baking dish. Top with remaining sauce mixture and sprinkle with cheeses. 

Cover and bake for 25 minutes. To serve, top with sour cream and scallions. 

Submitted By: Donna Richard, EMT-Paramedic


Massachusetts, USA