Spicy Black Bean & Chicken Enchiladas

Name: Spicy Black Bean & Chicken Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 1 cup chopped cooked chicken; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 2 (15 ounce) cans black beans, drained; 1 cup sour cream; 1 cup picante sauce or 1 cup salsa; 8 (8 inch) flour tortillas; 1 cup cheddar cheese, finely shredded; 2 tablespoons sliced green onions

(1)

Recipe by Megan V

I found this recipe on the Land O Lakes website. I haven't tried it yet, but it sounds delicious!

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READY IN: 35mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

cup chopped cooked chicken
1

teaspoon chili powder
¹⁄₂

teaspoon ground cumin
2

(15 ounce) cans black beans, drained
1

cup sour cream
1

1 cup picante sauce or 1 cup salsa
8

(8 inch) flour tortillas
1

cup cheddar cheese, finely shredded
2

tablespoons sliced green onions

DIRECTIONS

Heat oven to 375°F Combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. Cook over medium-high heat, stirring occasionally, until mixture is heated through (2 to 3 minutes). Remove from heat; stir in 1/2 cup sour cream.
To assemble each enchilada, spread 1 tablespoon enchilada sauce on tortilla. Place 1/2 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place into greased 13x9-inch baking dish, seam-side down. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil.
Bake for 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.
To serve, top each enchilada with dollop of remaining sour cream; sprinkle with green onions. Serve with chopped tomato and shredded lettuce, if desired.

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