MELISSA'S CHICKEN, SPINACH & BLACK BEAN ENCHILADAS

Melissa's Chicken, Spinach & Black Bean Enchiladas image

Provided by Melissa Spangler

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

10 flour tortillas
1 (16 ounce) package frozen chopped spinach
1 small onion, chopped
1 (8 ounce) package cream cheese
1 (15 ounce) can black beans, drained & rinsed
1 (10 1/2 ounce) can Rotel Tomatoes
2 cups monterey jack cheese or 2 cups cheddar cheese
1 tablespoon cumin
1/2 tablespoon chili powder
2 cups cooked chicken, shredded
2 (15 ounce) cans tomato sauce
2 teaspoons Tabasco sauce
1 teaspoon chili powder
1/4 teaspoon ground cinnamon

Steps:

Saute the chopped onion in a little olive oil, add the frozen spinach and cook about 10 minutes, stirring often.
Add the rotel tomatoes, cumin, chili powder to the spinach mixture and mix well. Cook about 5 minutes, then add cream cheese and cook until melted on medium low heat. Stir frequently while it melts.
Add black beans to mixture, then add shredded cheese. Mix well then take off heat and put to the side.
To make the Sauce:.
Combine all the ingredients in a sauce pan and mix well. Heat until bubbly.
Spread enough sauce to make a thin layer onto the bottom of a 9 x 13 inch pan. Heat the tortillas in the microwave for about 30 seconds until warm. Spread spoonfuls of the spinach filling onto each tortilla, then wrap it and place seamside down in the pan. When pan is full, pour the remaining sauce over enchiladas, the top with cheese.
Bake at 350 about 30 minutes until sauce is bubbly and cheese is melted.

Nutrition Facts : Calories 497.2, Fat 24.9, SaturatedFat 13.2, Cholesterol 82.6, Sodium 1270.2, Carbohydrate 42.7, Fiber 8.4, Sugar 6.4, Protein 28.6