Savvy with Abbie

My Mom sent me this recipe a few weeks ago and I couldn't wait to make it. My boyfriend and I made it the night of Valentine's Day together and it was really delicious! The full and original recipe can be found HERE . Our version is below. Ingredients: 1 teaspoon olive oil onion powder garlic powder 1 teaspoon ground cumin salt 20 ounces of enchilada sauce 1/4 cup sour cream 4 corn tortillas, divided into fourths 4 cups shredded chicken 1 (15oz) can of black beans, rinsed and drained 3 ounces colby jack cheese (or more) Directions: Preheat oven to 500 degrees. In a bowl, add the olive oil, onion powder, garlic powder, cumin, salt, enchilada sauce, and sour cream. Tear each corn tortilla into four pieces. Layer the corn tortillas on top of the mixture by stacking three pieces on top of each other and layering them in a circle. Add the chicken on top of the tortillas followed by the beans. Stir the entire mixture. Spoon the mixture into the cast-iron skillet and

The original recipe was taken from HERE  I took this recipe and made it my own based on personal preferences. Ingredients: For the enchiladas: one tsp olive oil one 15.5oz can of Navy beans (I used Cannellini beans) two cooked and shredded chicken breast 1/4 cup water one chicken bullion one tbsp ground cumin one tsp. onion powder one tsp. garlic powder For the enchilada sauce: one tbsp butter one tbsp onion powder one cup chicken broth two tbsp flour salt 1/2 cup sour cream 3/4 cup cheese tortillas fresh cilantro Before mixing the ingredients, we need to create the shredded chicken breast. This was actually easier than I thought. I put three chicken breast in a pan, set the oven to 375 degrees, added 1/4 cup water in the pan and seasoned the chicken with salt and pepper. Cook 35 minutes.  I put the chicken in the refrigerator last night so it was not frozen when I put it in the oven. I only ended up using two of them for t