Scrambled Enchiladas

My sister is the inspiration for this recipe.  She said something about scrambled enchilada’s one time and the below recipe is what came to my mind.  It’s a favorite in our house.

Scrambled Enchiladas

11 oz package corn tortillas
12 oz enchilada sauce
4 oz can diced green chilis
15 oz can balck beans – rinsed
1 – 1 1/2 c shredded cheese, plus more for topping

Options for meat (use only one):
2 c shredded beef – from this recipe
2 13oz cans of diced chicken in water
2 c shredded rotisserie chicken

Heat oven to 375 degrees.

Cut the tortillas into small strips and combine with all ingredients in a large bowl.

Transfer mixture to a 13×9 pan.

Sprinkle top with extra cheese.

Bake for 30 minutes, or until bubbly.



This recipe is great with either chicken or shredded beef.  This could easily be made into a vegetarian dish with a can of diced tomatoes, a diced onion and a some diced zucchini.


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