Creamy Chicken
Enchiladas
Recipe adapted from Smashed Peas and Carrots
2 cups cooked chicken
1 8 ounce can diced green chile peppers, drained
15 oz. can of blackbeans, rinsed
15 oz. can of blackbeans, rinsed
4 ounces (1/2 a block) of cream cheese (I use low-fat)
1 tbsp milk
1/4 tsp cumin
10 flour tortillas
1 can cream of chicken soup
1 8 ounce container of low fat sour cream
3/4 cup milk
shredded cheddar cheese
In a mixing bowl, mix cream cheese, cumin and the tablespoon of
milk. Shred your chicken and add into the bowl along with the onion, blackbeans and half of your green
chiles. Place a large spoonfull of the chicken mixture in the middle of
each tortilla and roll up. Place seam side down in a greased baking pan and set
aside.
In a large mixing bowl, mix the cream of chicken soup, sour cream, the rest
of your green chiles and milk together. Pour on top of your tortillas and cover
with foil. Bake at 350 degrees for 35 minutes. Take out of the oven and sprinkle
with cheese and then bake an additional 10-15 minutes with the foil off the pan until the cheese is golder brown and bubbly. Allow to cool for 5- 10 minutes.
2 comments:
These look great! Do you use a drained can of black beans and add to chicken mixture?
I was wondering this too. I don't see the black beans in the recipe. Sounds delicious though! Thanks for sharing this recipe! Yum!
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