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Chicken and Black Bean Enchiladas




Source of Recipe


WKRG
Chicken and Black Bean Enchiladas
Makes 6 enchiladas

1 ½ pounds Boneless Chicken Breasts
¼ cup green chiles (2 oz)
8 oz Cream Cheese softened
1 cup Black Beans
2 ½ cups Enchilada Sauce
1 cup Cheddar Cheese shredded
6 tortillas
Preheat oven 350 degrees. Spray 9X13 casserole dish with nonstick cooking spray.
In a large skillet coated with nonstick cooking spray over medium high heat, cook the chicken until done about 10 minutes a side. Meat Thermometer should read 165 degrees. Set chicken aside to cool. In a mixing bowl add chiles, cream cheese and black beans. Shred the chicken into bite size pieces and add to mixing bowl. Stir to combine ingredients. Divide the chicken mixture evenly among the flour tortillas. Roll each tortilla tightly and place side by side in casserole dish with seam down. Pour enchilada sauce over top of enchiladas make sure you cover each tortilla. Sprinkle cheddar cheese over the top. Bake uncovered for 30 minutes until hot and bubbly.