Monday, October 1, 2012

Shredded Chicken Black Bean Enchiladas

1 quart sized bag cooked, shredded chicken (I always keep these stocked up in my freezer.)
2 oz cream cheese
1/2 can black beans, drained
1 can chopped green chilies
1 cup shredded cheddar cheese

Combine the above and spoon into corn tortillas.

Roll up the tortillas and arrange in a baking pan, seam side down.

In a seperate bowl, combine red salsa and sour cream with a 2:1 ratio. Spread sauce over enchiladas. Cover pan with plastic wrap. Freeze for later use.

To prepare: Pull from freezer and allow to thaw. Remove plastic wrap and cover with foil. Bake at 350 for 30 minutes. Remove foil, top with shredded cheese and return to the oven until cheese is melted.

Serve with rice and fresh toppings. (Lettuce, tomato, black olives...)

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