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| Black Bean Salsa |
I was pleasantly surprised with how much I loved the Black Bean Salsa. I saw a recipe on-line here:
Chicken with Black Bean Salsa
I made the Black Bean Salsa but I altered the recipe just a bit.....
Black Bean Salsa
1 small container of cherry tomatoes, quartered
1 can Black Beans (rinsed and drained)
1 small can of white corn
Juice from 2 limes
1 tsp extra virgin olive oil
1 tsp sea salt
2 tablespoons of chopped red onion
Mix all together and serve as a side or serve with tortilla chips.
We also made Chicken Enchiladas. This is a recipe from one of my friends, Lara. It is quick and delicious! My son, Will, gobbled these right up!
Combine in the same bowl, chicken, sour cream, chilies.
Mix well and fold in the cheese that you shredded.
Take mixture and place in tortillas. Roll the tortilla up and place in a greased pan.
Pour the red sauce and cheese over the enchiladas. Cover and put in the oven @ 425 for 30 minutes.
Take cover off and cook until cheese is melted or for about 15 more minutes. I have already taken the kids servings out to cool in this picture.
This is my plate......I ate my Black Bean Salsa with some chips! Yum, yum!
Chicken Enchiladas (makes about 8)
Ingredients:
1 Rotisserie Chicken or 3/4 pieces of boneless & skinless chicken (cooked & cubed)
1 small onion (I didn't use an onion)
1 can of chopped green chilies
1 block of Monterey Jack Cheese
12 oz Sour Cream
Tortillas
2 cans of Red Sauce
Yellow Cheese (any kind)
Shred the chicken from the rotisserie chicken (or cube and cook the chicken breasts with chopped up onion).
Grate the Monterey Jack cheese.
Combine in the same bowl, chicken, sour cream, chilies. Mix well and fold in the cheese that you shredded.
Take mixture and place in tortillas. Roll the tortilla up and place in a greased pan.
Pour the red sauce and cheese over the enchiladas. Cover and put in the oven @ 425 for 30 minutes.
Take cover off and cook until cheese is melted or for about 15 more minutes.
Love those rotisserie chickens!
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