Black Bean and Chicken Enchiladas

Chicken Enchiladas with refried black beans and cream cheese.

• Ready In: 25 mins
• Serves: 5
• Yields: 10 enchiladas

Ingredients

• 1 (16 ounce) can  fat free refried black beans
• 10  flour tortillas
• 2  boneless skinless chicken thighs
• 7  ounces cream cheese
• 1 (10 ounce) can  green enchilada sauce
• 1⁄2 cup  shredded monterey jack cheese

Directions

1. Boil the chicken thighs for 20 minutes. Chop roughly and mix with beans and sour cream and 2 Tablespoons enchilda sauce. Fill and roll enchiladas with chicken mixture and place in 9 x 13 pan with the seam facing down. Cover with enchilada sauce and sprinkle with shredded cheese. Bake at 400 degrees for 15-20 minutes.