Black and white enchiladas...

This is one of my favorite meals! They are a healthy-ish enchilada (depends on how much cheese you put on top I guess)... not full of cream of whatever. Just beans, chicken, and chili's.

Ingredients:
1 cup cooked black beans (if using canned, drain and rinse well)
1 cup cooked white great northern beans
1-2 chicken breasts cooked and cut into bite sized pieces
1 can diced green chili's with the juice
dash of salt, pepper, and garlic powder
corn or white tortillas
1 can green or red enchilada sauce (I like the green with this one)
shredded cheese for the top

1- Once your chicken is cooked, add beans, chicken and chili's to a pan. Season with pepper, salt, and garlic powder (just a little of each). Cook for about 5 minutes on medium heat to combine all the ingredients together.

2- Prepare a 9 x 13 baking dish with cooking spray. Grab yourself a tortilla and fill the center with a few spoonful's of filling as shown in picture below. Now, if you are using corn tortillas warm them in the microwave or on a pan before using. I prefer this meal with flour tortillas, but have been using corn lately because it's a low GI grain and fits my diet. So if you use corn, prepare them before filling them.Once tortillas are filled, roll them and place them in the baking dish.

3- Continue filling tortillas until your pan is full or you are out of tortilla's and filling. I usually fill one large pan using about 10 flour tortillas (I made a little extra with this). Corn are much smaller and you can make a lot more.

4- Cover tortillas with enchilada sauce and cheese.

5- Bake at 350 degrees for about 20 minutes or until cheese is melted and the edges of the tortillas are starting to get brown and crunchy. Let sit for 5 minutes before serving to cool off a bit.

These are really yummy as left overs too so I usually make more than we can eat in a sitting and save them for lunches. This recipe is easy to adjust for a larger group. Instead of one cup of each bean do 1 1/2 or 2. I'm not really exact on my measurements of everything. I prefer to cook without measuring things if I can get away with it. This is one recipe that it's easy to do that.

This recipe is also very versatile. I like using just black beans with red enchilada sauce, or I will mix the black and white like this for variety. Serve with a side salad for a healthy dinner!