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Saturday, April 18, 2015

Creamy Black Bean and Corn Chicken Enchiladas

     We have been in a fiesta kind of mood lately!  I made some beef enchiladas a few weeks back.  They were on the right track, but were a little bland for our taste.  So, this time I decided to pump things up a bit.

    Before you see a picture and say "hey, enchiladas are supposed to have corn tortillas!"  I just want to head you off by saying we prefer flour tortillas.  We just aren't the biggest fan of most corn tortillas, so we make them the way we like them.  You can do it your way!



   I made my own enchilada sauce and used a jalapeno from our garden.  We always freeze some at the end of the season and use them throughout the winter and spring.  We usually grow really hot peppers, so these enchiladas packed a punch.  You can certainly turn down the heat by removing the seeds before you make the sauce or just leaving the jalapeno out completely.

Creamy Black Bean and Corn Chicken Enchiladas

Ingredients:

1 can black beans, drained
1/2 cup corn
4 oz cream cheese, softened
2 cups chicken, shredded
1 tsp garlic powder
1 tsp chili powder
1/2 tsp oregano
8-10 6" tortillas
Enchilada sauce - use a can, but I made my own along the lines of this recipe
1/2 cup cheese, I used cheddar
Toppings of your choice - lettuce, green onions, tomatoes, sour cream, more cheese, cilantro or     whatever you'd like

  1. Grease a 9 x 13 pan and preheat the oven to 375 F
  2. Mix together beans, corn, cream cheese, chicken, and spices
  3. Spread about half of the enchilada sauce on the bottom of the pan
  4. Take a heavy 1/3 cup of filling and spread down the center of a tortilla
  5. Roll tortilla and place seam side down in sauced pan
  6. Repeat until all the filling has been used
  7. Spread remaining sauce over enchiladas and bake for 30 minutes
  8. Sprinkle cheese over enchiladas and bake for another 10 minutes
  9. Serve with your favorite toppings

You may want to make these as well:





4 comments:

  1. I love enchiladas, these sound wonderful! Thanks for sharing at What'd You Do This Weekend? I hope you will join us again this Monday morning!

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  2. Carlee, I am loving these beautiful enchiladas! I am excited to tell you I will be featuring them at Treasure Box Tuesday when we open tonight! Thank you for partying with us! :)

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