HEARTY CHICKEN ENCHILADAS
This recipe came about as a result of my being unable to find a recipe for chicken enchiladas that had EVERYTHING in it that we like. So I created my own. The chicken mixture is nice and creamy and the "spiciness" can be adjusted to individual tastes.
Provided by Kitty Miller
Categories Casseroles
Time 55m
Number Of Ingredients 9
Steps:
- 1. Put the 6 oz block of cream cheese in a 12-inch skillet. Add the black beans, undrained, taco seasoning, 1/2 of salsa and 1/2 of the enchilada sauce. Heat using medium heat until the cream cheese is thoroughly mixed and is completely "melted".
- 2. Add the chopped cooked chicken. Cook for an additional 10 minutes so that the chicken mixture is hot and well mixed.
- 3. One at a time take a 12" tortilla and spoon some of the chicken mixture onto the tortilla, along the edge. Then carefully roll the tortilla up and place the rolled tortilla, seam side down, into a 13 x 9 inch baking dish.
- 4. Mix the remaining enchilada sauce and salsa in a small bowl. Carefully spoon this mixture over the top of all of the enchiladas.
- 5. Sprinkle the cheese of the top of the enchiladas. Put in the oven and bake for 30-35 minutes. A dollup of sour cream can be put on top of each serving if desired.
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