Creamy Chicken & Black Bean Enchiladas

Name: Creamy Chicken & Black Bean Enchiladas
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 pieces, 8 serving(s)
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 )

(1)

Recipe 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.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 50mins

SERVES: 8

YIELD: 8 pieces

UNITS: US

INGREDIENTS

Nutrition

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.

Submit a Recipe Correction