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 )

Submitted 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."

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Ready In:: 50mins
Ingredients:: 10
Yields:: 8 pieces
Serves:: 8

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)

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.

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Reviews

While this isn't our favorite enchilada recipe, we did enjoy them. Our enchilada sauce and rotel were both mild. If I make them again I may add additional garlic with some fresh cilantro and a squeeze of lemon. We topped them with a Mexican blend shredded cheese and sour cream.

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