Chicken Enchiladas

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  • 3 cup(s) chicken shredded
  • 1 can(s) black beans rinsed and drained
  • 1/4 cup(s) cream cheese
  • 2 cup(s) enchilada sauce separated
  • 1/4 cup(s) sour cream
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) chili powder
  • 1/2 cup(s) fresh cilantro
  • 1/4 cup(s) green chilies
  • 1 1/2 cup(s) cheddar cheese
  • 8 corn tortillas


  1. Mix chicken, black beans, cream cheese, sour cream, 1/4 cup of enchilada sauce, 1/2 cup cheese, 1/4 cup chilies, cumin, chili powder and cilantro together. Heat some oil in a skillit. Quickly dip each tortilla into hot oil, then scoop mixture evenly onto each of the 8 tortillas. Spread 3/4 cup enchilada sauce on bottom of pan. Roll tortillas, placing seam-side down in each pan. Pour the rest of enchilada sauce over the tortillas, Sprinkle with 1 cup of cheese, olives and remaining green chilies. Cover and label.

  2. Label/ Serving instructions: Thaw. Bake covered at 350 for for 45-50 minutes. Bake an additional 5 minutes uncovered. Serve with rice and corn.
April 2011

This recipe is a personal recipe added by jkenny and has not been tested or endorsed by MyRecipes.

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