Recipes / Saucy Southern Enchiladas

Saucy Southern Enchiladas



  • 2 cups Furmano's Black Beans
  • 1 each Medium Onion, Sliced
  • 1 pound Boneless Chicken, Cooked & Chopped
  • 1 teaspoon Ground Cumin
  • 1/4 cup Fresh Cilantro, Chopped
  • 1 cup Furmano's Petite Diced Tomatoes with Green Chilies, Drained
  • 1 teaspoon Chipotles in Adobo, Chopped
  • 6 slices Cheddar Cheese
  • 6 each Soft Tacos
  • 10 ounces Enchilada Sauce
  • As Needed Sour Cream (Optional)
  • As Needed Scallions (Optional)
  • 1 each Orange, Segmented (Optional)
  1. Drain the beans, reserving the liquid to add in case the mixture seems too thick. Mash the beans coarsely.
  2. Saute the onion slices until golden.
  3. Combine beans, onions, chicken, cumin, cilantro, Furmano's Petite Diced Tomatoes with Green Chilies and chipotles.
  4. Place one slice of cheese in middle of soft taco and top with bean and chicken filling. Roll up and place seam side down in a well-greased baking dish. Repeat until all 6 soft tacos are in the dish.
  5. Top the soft tacos with enchilada sauce.
  6. Bake 25 to 30 minutes at 350 degrees.
  7. Garnish with sour cream, minced scallion and orange slices