Creamy Chicken & Black Bean Enchiladas

Submitted by Coraniaid

"Great way to use the leftovers from a store bought rotisserie chicken. Lessen the spice in the enchilada sauce if you don't like heat."

 

• Ready In: 50mins
• Ingredients: 10
• Yields: 8 pieces
• Serves: 8

ingredients

• 1 tablespoon vegetable oil
• 1⁄2 teaspoon garlic powder
• 20 ounces rotel
• 4 ounces cream cheese
• 2 cups cooked chicken breasts, shredded
• 1 (15 ounce) can black beans or 1/3 cup dried black beans, cooked
• 1 cup corn kernel
• 1⁄2 teaspoon cumin
• 8 (8 inch) flour tortillas
• 2 cups red enchilada sauce (Red Enchilada Sauce)

directions

1. Add vegetable oil to skillet & heat on medium.
2. Add diced tomatoes with green chilis to pan along with 1/2 teaspoon garlic powder (2 cloves, chopped, fresh).
3. Stir & bring to a simmer. Allow to simmer ~5 minutes or until liquid decreases by half.
4. Cut cream cheese into pieces & stir into tomato mix.
5. Rinse & drain beans (if canned).
6. Add beans, corn, chicken & cumin to pan. Stir.
7. Add salt to taste.
8. Preheat oven to 350 degrees.
9. Scoop 1/2 cup chicken mix into tortilla.
10. Roll like a cigar & put into a 9"x13" baking dish seam down. Continue until pan is full.
11. Pour enchilada sauce over enchiladas.
12. Bake 30-40 minutes until sauce is bubbly & tortilla edges are crispy.

Reviews

[whtbxrmom]

While this isn't our favorite enchilada recipe, we did enjoy them. Our enchilada sauce and rotel were both mild. If I make them again I may add additional garlic with some fresh cilantro and a squeeze of lemon. We topped them with a Mexican blend shredded cheese and sour cream.