Wednesday, January 6, 2010

Black Bean Salsa Chicken Enchiladas

I put this together last night and it turned out so good!

2 cups cooked chicken, shredded or cubed
1/2 cup chicken broth
1 cup salsa
1/2 block of cream cheese
1 can corn, not drained
1 can black beans, not drained
1 package taco seasoning
1 cup shredded cheese, cheddar or colby jack

Cook the chicken. Put all ingredients except chicken together in a large pan and simmer until thickened. Put some aside to pour on top of enchiladas. Add chicken to mixture. Grease pan and fill soft tortillas with chicken mixture, sprinkle some cheese in, and roll up. Should make 8-10 enchiladas. Pour remaining sauce on top of each enchilada and the rest of shredded cheese. Bake at 350 degrees for 30 minutes. Serve with sour cream if desired.

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