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Chicken and Black Bean Enchiladas

quick & light microwaved chicken enchiladas"

Ingredients

Filling
4 oz. light cream cheese
1 teaspoon chicken bouillon granules
1 teaspoon cumin
3 tablespoons light sour cream
1 1/2 cups cilantro leaves, washed and dried
1 1/2 cups leftover cooked chicken
2/3 cup shredded light cheddar or light Monterrey jack cheese, or a blend of the two
1 can black beans, drained and rinsed

Enchiladas
8 - 6 inch corn tortillas
1 - 10 oz. can green chili enchilada sauce
1 1/3 cups shredded light cheddar or light Monterrey jack cheese, or a blend of the two
1/2 cup sour cream for garnish, if desired


Instructions

Microwave cream cheese in large non-metal bowl for 30-60 seconds at 70% power to soften. Add chicken bouillon granules, cumin and sour cream and stir to blend.
Process cilantro leaves in food processor for 5 to 10 seconds to chop, reserving several leaves for garnish. Add chopped cilantro to cream cheese mixture. Add chicken to food processor bowl and process for 5 to 10 seconds to shred chicken (there is no need to clean bowl between processing

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Servings

4

Nutritional Information
Per Serving

no nutrition information available


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