quick & light microwaved chicken enchiladas
Yields
4
Ingredients
Filling
4 oz. light cream cheese
1 teaspoon chicken bouillon granules
1 teaspoon cumin
3 tablespoons light sour cream
1½ cups cilantro leaves, washed and dried
1½ cups leftover cooked chicken
⅔ 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
1⅓ cups shredded light cheddar or light Monterrey jack cheese, or a blend of the two
½ cup sour cream for garnish, if desired
Nutritional information
No nutrition information available
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