Chicken, Black Bean and Sour Cream Enchiladas |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Lots of enchilada recipes here on Zaar, but I didn't see this one. This recipe was based from a recipe I found in a Kraft cookbook, since I didn't have enough of all the ingredients called for in the recipe I improvised and came up with this. Quick, easy and yummy! Ingredients:
1 cup light sour cream |
1 (15 ounce) can black beans, drained and rinsed |
1 cup chicken, cooked and chopped |
2 cups light cheddar cheese, shredded |
1 1/3 cups salsa, divided |
1 teaspoon parsley or 1 teaspoon cilantro |
1 teaspoon cumin |
10 whole wheat tortillas, 6 inch size |
1 cup lettuce, shredded (optional) |
1/2 cup tomato, chopped (optional) |
light sour cream (optional) |
salsa (optional) |
Directions:
1. Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
2. Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
3. Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
4. Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
5. Serve with lettuce, tomato, salsa and sour cream.
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