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Black Bean-Chicken-Spinach Enchiladas

Prep time 25 mins
Bake time 35 mins
Yield Makes 8 servings

Ingredients

  • 1 cup chopped, cooked chicken
  • 1 (15-ounce) cans black beans, rinsed and drained
  • 2 tablespoons fresh lime juice
  • 1 teaspoon Creole seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 recipe Spinach Madeleine (2 cups)
  • 1 (8-ounce) container sour cream
  • 8 (8-inch) flour tortillas
  • 1 (12-ounce) block Monterey Jack cheese, shredded and divided

How to Make It

  1. Combine first 8 ingredients in a medium bowl; set aside.

  2. Stir together Spinach Madeleine and sour cream until blended.

  3. Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. Sprinkle remaining cheese evenly over tops.

  4. Bake, covered, at 350° for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted.