Creamy Chicken & Black Bean Enchiladas
- 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
- Add vegetable oil to skillet & heat on medium.
- Add diced tomatoes with green chilis to pan along with 1/2 teaspoon garlic powder (2 cloves, chopped, fresh).
- Stir & bring to a simmer. Allow to simmer ~5 minutes or until liquid decreases by half.
- Cut cream cheese into pieces & stir into tomato mix.
- Rinse & drain beans (if canned).
- Add beans, corn, chicken & cumin to pan. Stir.
- Add salt to taste.
- Preheat oven to 350 degrees.
- Scoop 1/2 cup chicken mix into tortilla.
- Roll like a cigar & put into a 9"x13" baking dish seam down. Continue until pan is full.
- Pour enchilada sauce over enchiladas.
- Bake 30-40 minutes until sauce is bubbly & tortilla edges are crispy.
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RECIPE SUBMITTED BY
<p>Nothing special.</p>