There's great south-of-the-border flavor in these seasoned chicken and black bean-filled enchiladas.
| 1 |
|
cup chopped cooked chicken |
| 1 |
|
teaspoon chili powder |
| 1/2 |
|
teaspoon ground cumin |
| 2 |
|
(15-ounce) cans black beans, drained |
| 1 |
|
cup sour cream |
| 1 |
|
(10-ounce) can enchilada sauce or 1 cup picante sauce or salsa |
| 8 |
|
(8-inch) flour tortillas |
| 4 |
|
ounces (1 cup) LAND O LAKES® Cheddar Cheese, finely shredded |
| 2 |
|
tablespoons sliced green onions |
|
|
Chopped tomato, if desired |
|
|
Shredded lettuce, if desired |
Heat oven to 375°F. Combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. Cook over medium-high heat, stirring occasionally, until mixture is heated through (2 to 3 minutes). Remove from heat; stir in
1/2 cup
sour cream.
To assemble each enchilada, spread
1 tablespoon
enchilada sauce on tortilla. Place
1/2 cup
bean mixture in center of tortilla; sprinkle with
1 tablespoon cheese. Roll up tortilla; place into greased 13x9-inch baking dish, seam-side down. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil.
Bake for 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.
To serve, top each enchilada with dollop of remaining sour cream; sprinkle with green onions. Serve with chopped tomato and shredded lettuce, if desired.
VARIATION: Spicy Black Bean Enchiladas: Omit chicken. Add an additional (15-ounce) can black beans, drained.
MAKE AHEAD DIRECTIONS: To make ahead, prepare enchiladas as directed above. Cover; freeze. To bake, heat oven to 375°F. Bake for 60 to 70 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking for 5 to 10 minutes or until cheese is melted.
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