Chicken and black bean enchiladas from Cooking Light Magazine, Jan/Feb 2016 (page 48) by Katie Workman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on April 19, 2020

    When I have leftover roasted chicken and a craving for enchiladas, this is the recipe I like to use. Today I didn’t have the poblano Chilies, so I used canned green chilies. I’ve also been unable to find and order mozzarella cheese anywhere, so used Monterey Jack and sharp cheddar with no noticeable difference. Otherwise, I followed the ingredient list and directions closely. I like to serve this topped with sour cream and a big squeeze of freshly squeezed lime. Served with a cabbage slaw salad with red grapes.

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