Wednesday, February 9, 2011

Chicken Enchiladas

{Chicken Enchiladas}

1 large can + 1 small can green enchilada sauce
8-10 flour tortillas
1 block Reduced fat cream cheese
1 7oz can chopped green chilies
1 can black beans; drained & rinsed well
1 bag reduced fat shredded cheddar cheese
1 pound chicken; cooked & chopped
1/4 tsp garlic powder
1 pinch each: cayenne pepper, cumin
Fresh cilantro

Put cooked chicken, cream cheese, chilies & black beans in sauce pan.  Stir until cream cheese is melted.  Remove from heat & cool slightly.

Preheat oven to 400 degrees.  Spray 9x13 glass baking dish with non-stick cooking spray.  Pour small amout of green chili into pan, so that a thin layer of sauce covers the bottom of the dish. 

Fill each tortilla with stuffing, sprinkle with small amount of cheese & small amount of cilantro.  Roll & place seam side down in dish.  Cover with enchilada sauce & then top with remaining cheese.  Cover with tin foil.  Bake @ 400 degrees for 30-35 minutes. 

{Recipe compliments of Ann Bishop}

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