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Chicken And Black Bean Enchiladas

Here's how you make Chicken And Black Bean Enchiladas
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  • Servings: 5
  • Prep: 25m
  • Cook: 22-25m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 3/4 cups red enchilada sauce, divided (or use as much as you like)
  • 4 ounces cream cheese, cubed and softened
  • 1 garlic clove, minced (or1/2 teaspoon garlic powder)
  • 1 1/2 cups salsa (mild, medium or spicy, I use spicy)
  • 2 1/2 cups cubed cooked chicken
  • 1 (14 ounce) can black beans, rinsed and drained
  • 1 (4 ounce) can chopped green chilies
  • 10 (6-inch) flour tortillas
  • 1 1/2 cups shredded Mexican cheese blend (or can use cheddar cheese)
  • Shredded lettuce, chopped tomatoes, sour cream and sliced ripe olives (serve one or all)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish. Spoon about 3/4 cup enchilada sauce into bottom of a greased baking dish (do not use too much sauce for the bottom of the dish or the enchiladas will be soggy, 3/4 cup should be enough).

  • Step 2: In a large saucepan stir the cream cheese with garlic powder and salsa over medium heat for 2-3 minutes or until blended; then stir in the chicken, beans and green chilies.

  • Step 3: Place about 6 tablespoons (1/4 cup plus 2 tablespoons) of chicken mixture down the center of each tortilla; roll up and place seam side down over sauce. Drizzle with remaining 1 cup enchilada sauce (or you may use more if you like). Sprinkle the top with shredded cheese.

  • Step 4: Bake uncovered for for 22-25 minutes or just until heated through (over baking will make the enchiladas too soft). Serve with lettuce, tomato, sour cream and olives if desired.

We hope you enjoy this recipe!

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