Chicken and Black Bean Enchiladas

Before Julie was born, a friend of mine pointed me to this recipe on the Land O'Lakes web site of all places (turns out they have quite a few good recipes, although since it's a dairy, most of them are not for our family). Anyway, chicken enchiladas became a staple meal in our house. They're really easy to make and taste great. I recommend the original recipe to all my allergy-free friends. Turns out, you can make a version of this recipe without the dairy and wheat and it still tastes pretty good. What we actually do is a compromise – we make two pans. Now, I want to be really careful to avoid copyright infringement issues, so I'm going to have to make you go get the recipe of the Land O'Lakes site. But then I can tell you what I do differently.

We like adding a can of corn to the filling while it's in the skillet just for added interest, and instead of flour tortillas we have to use corn ones. The corn tortillas tend to break up once they hit the pan, so it's not as pretty and ends up being more like a casserole than individual enchiladas, but they taste fine. For Julie's pan, we assemble the enchiladas before the sour cream has been added, and omit the cheese as well. Then, I just add in sour cream to the remaining filling and go ahead and put the cheese on ours as recommended. We do have to be careful to label the leftovers so she doesn't accidentally get the cheesy ones.

This recipe does freeze and reheat well. The same-dish, different ingredients tactic has worked well for us so far. Julie knows ours have cheese on them, but at least she feels like we are all eating pretty much the same thing.