Roast Chicken Enchiladas

Name: Roast Chicken Enchiladas
Yield: Serves 8
Ingredients: 1 can black beans, drained; 1 package Cream Cheese, softened; 1 cup sour cream; 1 can green chiles, drained; 1/2 rotisserie chicken, shredded; 2 cups cheddar cheese or Mexican cheese blend, divided; 1 tablespoon hot pepper sauce; 8 flour tortillas, warmed; 2 cans of enchilada sauce, green or red

By redbone7684 • October 4, 2009 • 0 Comments

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Author Notes: I made this recipe after coming home tired from classes all day and threw the contents of my fridge together to make a dinner for my family. The results were good enough to become a family favorite. —redbone7684

Serves 8

1 can black beans, drained
1 package Cream Cheese, softened
1 cup sour cream
1 can green chiles, drained
1/2 rotisserie chicken, shredded
2 cups cheddar cheese or Mexican cheese blend, divided
1 tablespoon hot pepper sauce
8 flour tortillas, warmed
2 cans of enchilada sauce, green or red

Mix chicken, cream cheese, sour cream, 1 cup of cheddar cheese, green chiles, black beans and hot sauce in a large mixing bowl. Preheat oven to 350 dgrees
Pour one can of Enchilada sauce into the bottom of a 13X9 inch baking dish.
Spread 1/8 of the mixture in the center of a flour tortilla and roll up.
Place enchilada seam side down in dish and repeat for the other 7 tortillas.
Pour the second can of enchilada sauce on top of the enchiladas in the dish and sprinkle remaining cup of cheddar cheese on top.
Bake at 350 degrees for 10-15 minutes or until bubbly and cheese is melted.
Serve hot with additional sour cream or guacamole if desired.

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