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
- Ingredients:
- 12
- Yields:
-
10 enchiladas
- Serves:
- 5
ingredients
- 1 cup light sour cream
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup chicken, cooked and chopped
- 2 cups light cheddar cheese, shredded
- 1 1⁄3 cups salsa, divided
- 1 teaspoon parsley or 1 teaspoon cilantro
- 1 teaspoon cumin
- 10 whole wheat tortillas, 6 inch size
- 1 cup lettuce, shredded (optional)
- 1⁄2 cup tomatoes, chopped (optional)
- light sour cream (optional)
- salsa (optional)
directions
- Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
- Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
- Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
- Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
- Serve with lettuce, tomato, salsa and sour cream.
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RECIPE SUBMITTED BY
<p>I like to experiment in the kitchen and am not afraid to modify a recipe based on what I have on hand or what I think might taste good. I enjoy cooking things that are simple, delicious and nutritious. I enjoy food and beverage pairing. It is interesting how certain foods and beverages together can enhance the food or alter the taste. When I'm not working I enjoy spending time with loved ones, reading, crafts and aromatherapy. I'm always looking for simple recipies to keep my loved ones happy and healthy.</p>
