I made these while I was a long term substitute for a third grade classroom. Six weeks of being the teacher to 32 kids. It was interesting considering I’ve never taught that age group. Originally I thought I would hate teaching them but by the end I learned it wasn’t so bad. The nightmares from my student teaching sixth graders didn’t return. I made a pan of these and froze the left overs, they were an easy grab and go lunch for those mornings when I needed something quick!
I used my fantastic nacho chicken that I had as leftovers. This recipe bloomed due to a necessity to use up my leftovers.
4 cups nacho chicken
2 cups black beans
2 peppers, your choice
3 cups pepper jack cheese, split in half
8 whole wheat flour tortillas
Preheat oven to 350 degrees.
Place tortilla on 9×13 pan, fill with nacho chicken, black beans, peppers and pepper jack cheese. Continue until all tortillas and filling are gone. Top with remaining cheese and peppers. Cook for 15-20 minutes or until cheese is slightly brown.
Top enchiladas off with fresh cilantro, sour cream, or guacamole.