This is such an easy recipe! I made it up this week based on a similar type recipe I tried out a few weeks ago.
Chicken Enchilada Bake
1 can green enchilada sauce
2 lg cans chicken, drained (I find this in the canned tuna section)
1 pkg cream cheese
1/4 c medium salsa
1 can black beans, drained
1 tsp cumin
1 pkg small flour tortillas
Shredded cheddar cheese
Mix together the salsa, cream cheese and cumin until incorporated. Break up the chicken chunks so that it is shredded. Fold into cream cheese mixture along with black beans.
Pour thin layer of enchilada sauce along bottom of baking dish – just enough to cover the bottom. Grab a tortilla, put a couple tablespoons down the middle and roll up. Place seam side down in baking dish. Repeat until you have a single layer of rolled enchiladas. Cover with more enchilada sauce and then shredded cheese. Bake for 25-30 mins at 350 or until cooked through.
Landon asked for seconds – definitely a success.
(This made two medium trays – about 8-10 tortillas worth of filling.)