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1bc7cfca 093c 4a40 ab1b 18b7a28702d8  2016 04 09 13 13 49
Katie Postma
Katie Postma

Chicken enchiladas!

Melt butter, sauté Spanish onions, red peppers, garlic. Add corn, black beans and diced cooked chicken. Melt in generous amount of cream cheese. Add salsa. Cook until heated through. Roll into flour tortillas, lay on salsa, cover with more salsa and grated cheeses. Bake covered about 30 minutes and then uncovered for 15.

Serve with sour cream, guacamole, salsa, corn chips.