Creamy Chicken Enchiladas

Enchiladas are one of my favorites, whether I make them myself or not.


I'm going to pull a Rachael Ray here and say Yum-O!! (Have you seen this website? HILARIOUS!!!)

Back to Enchiladas

8 tortillas
1 can enchilada sauce, or make your own, whatevs...
1 block softened cream cheese
1 can of diced tomatoes
1 tbsp cumin
1tbsp chili powder
1 tbsp honey (Yes, really, HONEY!!)
Salt & pepper to taste
Dash of hot sauce
1 can black beans
Shredded cheese for topping
2 chicken breasts, shredded or chopped into small pieces

Preheat oven to 375 degrees F.

Combine chicken, black beans, cream cheese, cumin, chili powder, diced tomatoes, honey, salt and pepper in a medium sauce pan. Stir to combine until cream cheese is melted and creamy - add in hot sauce to taste. You can add in jalepenos or whatever for heat too, doesn't matter much.

Stuff the tortillas with the creamy sauce and put in baking dish.

Top with can of enchilada sauce (or extra creamy chicken sauce and leave out the enchilada sauce, but I love enchilada sauce so I really couldn't leave it out) and cheese. Lots of cheese.

Bake 15 - 20 minutes or until cheese is golden brown.

Makes EXCELLENT leftover lunches.

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