Being trapped in the house while the snow is falling at a steady and rapid pace makes me want to cook. I love to cook. I knew I had to go to the grocery store before the storm, and I really wanted to make something wholesome and comforting. I immediately started thinking about slow-cooker recipes, but nothing was speaking to me. Then it popped in my head; the black beans, the cream cheese, and the smell of cummin. I wanted to make chicken enchiladas. We hadn’t made them in a while.

I’ve never really written down a recipe for them. I’m more of wing-it kind of gal in the kitchen. But I’ll try for you.

My key ingredients for my enchiladas are chicken breast (left overs work great), black beans, olives, cream cheese, shredded Colby jack, and store-bought enchilada sauce.

If you’re using fresh chicken instead of left over cooked chicken, cube and brown the chicken in a saute pan. I sprinkle a little bit of salt, pepper, chili powder, and cummin and then add a little bit of chicken stock, about a 1/2 cup (I’ll Rachael Ray you – one turn around the pan).

After the chicken is all cooked I give it a finer chop and I form my assembly line.

Tortillas, black beans, sliced olives, cream cheese, shredded cheese, & a spoonful of enchilada sauce.

A little bit of everything in each one and roll it up. You can even add your own fillings; jalapeno, corn, salsa. Whatever you like.

I get them all wedged into a casserole dish and top them with the rest of the enchilada sauce and shredded cheese and bake them in a 400 degree oven for 20-25 minutes. Served with a dollop of sour cream. Yum.

I always put aside two tortillas to make the kids a chicken/cheese/olive quesadilla. They’re aren’t fans of the enchilada sauce.

If you want to check out another great enchilada recipe come visit me at The Crafty Collaborative. These Spicy Avocado Chicken Enchiladas were to die for!