Chicken, Black Bean and Sour Cream Enchiladas

“Lots of enchilada recipes here on Zaar, but I didn't see this one. This recipe was based from a recipe I found in a Kraft cookbook, since I didn't have enough of all the ingredients called for in the recipe I improvised and came up with this. Quick, easy and yummy!”
READY IN:
50mins
SERVES:
5
YIELD:
10 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
  2. Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
  3. Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
  4. Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
  5. Serve with lettuce, tomato, salsa and sour cream.

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