Roast Chicken Enchiladas
Ingredients
- 1 can black beans, drained
- 1 package Cream Cheese, softened ⓘ
- 1 cup sour cream ⓘ
- 1 can green chiles, drained ⓘ
- 1/2 rotisserie chicken, shredded ⓘ
- 2 cups cheddar cheese or Mexican cheese blend, divided ⓘ
- 1 tablespoon hot pepper sauce ⓘ
- 8 flour tortillas, warmed ⓘ
- 2 cans of enchilada sauce, green or red ⓘ
Instructions
- Mix chicken, cream cheese, sour cream, 1 cup of cheddar cheese, green chiles, black beans and hot sauce in a large mixing bowl. Preheat oven to 350 dgrees
- Pour one can of Enchilada sauce into the bottom of a 13X9 inch baking dish.
- Spread 1/8 of the mixture in the center of a flour tortilla and roll up.
- Place enchilada seam side down in dish and repeat for the other 7 tortillas.
- Pour the second can of enchilada sauce on top of the enchiladas in the dish and sprinkle remaining cup of cheddar cheese on top.
- Bake at 350 degrees for 10-15 minutes or until bubbly and cheese is melted.
- Serve hot with additional sour cream or guacamole if desired.
Nutrition & Diet Analysis (per serving)
464
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).