SPICY BLACK BEAN & CHICKEN ENCHILADAS

By LisaRich

Ingredients

• preparation time: 15 min Cooking time: 2 min Baking time: 18 min
• Yield: 8 servings
• 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

Preparation

Step 1

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.

Ingredient Substitution Index