Today’s enchiladas range greatly. Spinach, Black Bean and Chicken Enchiladas are no exception, using whole wheat flour tortillas and an easy Homemade Enchilada Sauce with a kick.
The stuffing ingredients can be modified easily without any change in cooking time. I had a guest who did not care for black beans, so I kept them out of the main mixture and sprinkled them in after preparing hers. If you do make special versions you can mark them with a toothpick. Because I was cooking for others I kept my homemade enchilada sauce mild, but if you like it sweat beading, nose running spicy then feel free to add chili powder to taste. Make Spinach, Black Bean and Chicken Enchiladas with Mexican Rice for a wonderfully full meal!