Our Ladies' Night group just started our summer Bible study: The Living Room Series: Ruth by Kelly Minter. This is the study being done by the readers of Beth Moore's blog. We have only just started the study, but are loving it so far. One of the coolest parts is it comes with recipes for each week. This was the first one and it is definitely a keeper!
4-6 chicken breasts
1 can chicken broth (2c)
2c water
8 tortillas
1 can black beans, drained and rinsed
8T picante sauce
small can green chilies
1/2 c cilantro
1/2 c sour cream
2t cumin
3T flour or cornstarch
1/4 c butter
8oz shredded Mexican cheese
Boil chicken in chicken broth, 1t cumin, and water for 20 min. Reserve 4c broth. Shred chicken and put in a bowl with black beans, picante, and green chilies. Set aside. In a blender combine 2 c broth, 1t cumin, cilantro, and sour cream until smooth. In a saucepan melt butter, add and cook flour until smooth. Add 2c broth and cook until thick and creamy. Add to sauce from blender and stir. Add 1/4 c of sauce mixture to the chicken mixture. Fill enchiladas and place in a 9x13 pan, seam side down. Pour sauce over top to cover enchiladas. Top with cheese. Bake uncovered at 350* for 30 min.
Best if made the night before and put in the refrigerator overnight before baking.
1 can chicken broth (2c)
2c water
8 tortillas
1 can black beans, drained and rinsed
8T picante sauce
small can green chilies
1/2 c cilantro
1/2 c sour cream
2t cumin
3T flour or cornstarch
1/4 c butter
8oz shredded Mexican cheese
Boil chicken in chicken broth, 1t cumin, and water for 20 min. Reserve 4c broth. Shred chicken and put in a bowl with black beans, picante, and green chilies. Set aside. In a blender combine 2 c broth, 1t cumin, cilantro, and sour cream until smooth. In a saucepan melt butter, add and cook flour until smooth. Add 2c broth and cook until thick and creamy. Add to sauce from blender and stir. Add 1/4 c of sauce mixture to the chicken mixture. Fill enchiladas and place in a 9x13 pan, seam side down. Pour sauce over top to cover enchiladas. Top with cheese. Bake uncovered at 350* for 30 min.
Best if made the night before and put in the refrigerator overnight before baking.
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