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Cookbook of the Month : Chicken, Black Bean & Zucchini Enchiladas with Creamy Green Chile Sauce

Deborah, Taste and Tell
  • 105 minutes
  • Serves 8

INGREDIENTS

1 tbsp

butter

15 oz

canned black beans

8 servings

cayenne pepper

1 cup

chicken stock

3/4 tsp

chili powder

1 tbsp

dijon mustard

4 ozs

fire-roasted tomatoes

1 tbsp

flour

8 8-inches

flour tortillas

1/4 cup

fresh cilantro leaves

1 clove

garlic

1/2 tsp

ground cumin

1

jalepeno

1

lime

3/4 lb

monterey jack cheese

8 servings

olive oil

1/2

onion

1/2 tsp

salt

2

skinless boneless chicken breasts

1 cup

sour cream

1/2 lb

zucchini