Chicken and Black Bean Enchiladas with Pressure Canned Sauce

Jeremiah 15:21

    [21] I will deliver you out of the hand of the wicked,

        and redeem you from the grasp of the ruthless.”

1/2 can black beans, rinse and drain 

2 c pulled Rotisserie chicken

1 onion, diced

1/2 t olive oil

Pint of Enchiladas sauce *

1/2 c Salsa Verde ( I use mild Herdez)

1/2 c Sour cream

3/4 c grated Mexican Cheese

1/4 c grated mozzarella 

6 Flour tortillas 

Sauté onion in oil, add chicken.

Season with 1/4 c enchiladas sauce.

Remove from heat, add to large bowl.

Stir sour cream and cheese into chicken.

Using a large 13x9 pan, spread enchiladas sauce in bottom.

Fill tortillas, roll, place seam side down.

Cover with both sauces.

Seal in foil and bake 45 minutes in preheated 400 degree oven.

*

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