Chicken Enchiladas

Cream Cheese Chicken Enchiladas

Ingredients:

2 Chicken Breasts, cooked & shredded
1 8 oz block Cream Cheese
1 28 oz can Green Enchilada Sauce
1 can Black Beans, rinsed and drained
2 cups cooked Rice with juice from one lime and the lime zest.
1/4 cup of chopped fresh cilantro (add to cooked rice)
6-8 Tortillas
1-2 cups shredded Monterrey Jack or Pepper Jack cheese.

Directions:

Mix the chicken, cream cheese and 2 cups of the enchilada sauce together and set aside.

Spray a 9x13 inch pan with cooking spray

Pour 1/2 cup enchilada sauce into the bottom of the pan.

Layer about 1/4 cup of rice, then black beans and 1/4-1/2 cup of chicken mixture on each tortilla.

Wrap up the tortilla, lay seam side down in pan

Continue until mixture is gone. Top with 1 cup enchilada sauce and 1-2 cups of Monterrey Jack or Pepper Jack cheese.

Bake at 375 for about 25 minutes covered.
Then uncover for about 5 minutes to brown cheese.

RECIPE PALETTE FUN


March 6, 2013 - Word of the Day - Cream Cheese