Easy Chicken Enchiladas
To make these even easier to prepare, cook chicken ahead of time and shred. These are super yummy and perfect for Cinco De Mayo!
You will need:
3 cups cooked, shredded chicken breast
1 8oz package light cream cheese
3 cups red enchilada sauce
1 15oz can black beans, drained & rinsed
12 corn tortillas (I used the 6 inch size for this recipe and ended up with a LOT of enchiladas. You could also use a larger size for fewer enchiladas.)
2 cups shredded cheddar cheese
chopped green onions and sour cream for garnish
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish. Pour about 1/4 to 1/2 cup enchilada sauce into bottom of baking dish.
2. In a medium saucepan over medium heat, combine the cream cheese and 1 1/2 cups enchilada sauce. Cook, stirring until melted and well blended. Stir in chicken and black beans. Fill tortillas with about 2 tablespoons of the mixture for the 6 inch size tortillas. Roll and place into the prepared baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with cheese.
3. Bake for 30 minutes, or until heated through. Garnish with chopped green onions and sour cream if desired.
Serve with Spanish Rice!