Sunday, July 5, 2009

Cream Cheese Chicken Enchiladas with Black Bean & Corn Salsa

Here is another chicken enchilada recipe that I think you might all enjoy and I promise these are not the only thing I make for dinner. I usually have the ingredients on hand so this become my go-to meal whenever I am in a hurry. The black bean salsa is so fresh and flavorful and is a perfect BBQ side dish. Enjoy!
Cream Cheese Chicken Enchiladas:
submitted by: Liz Harrison
2 boneless/skinless chicken breasts (cooked and shredded)
1 pkg. cream cheese (I use the 1/3 less fat)
1 jar salsa
1 can mild green enchilada sauce
monterey or colby jack cheese
cilantro & lime for garnishing
*Once your chicken is cooked and shredded, add the room temp. cream cheese and salsa to a large bowl and mix together. Assemble as usual - tortilla, chicken mixture, cheese, and roll up. Once all enchiladas are made, pour the green enchilada sauce over top and finish with cheese. Bake at 350 degrees uncovered for 30 minutes. (The honey lime cream enchilada sauce would be yummy on these as well.)
*These are very kid friendly, so if you want to spice it up a bit add a little chili powder and cumin to chicken.
Black Bean and Corn Salsa:
Adapted from: Ivory Favorites
1 15oz. can black beans, drained and rinsed
8 oz. frozen corn
1/2 - 1 cup chopped ripe tomatoes
1/4 cup chopped fresh cilantro
2 T. chopped green onions
2 T. chopped red onions
1/4 cup fresh lime juice
2 T. oil
1 tsp. ground cumin
salt and pepper
avocado (to your liking)
Combine ingredients in a large bowl and allow to chill at least 2 hrs. or overnight. Just before serving add in avocado and a little extra lime juice. Enjoy!!

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