INGREDIENTS
- 2 cloves garlic, minced
- 15 oz can diced tomatoes
- 1 small can green chilies
- 4 oz cream cheese
- 2 cups shredded chicken
- 15 oz can black beans
- 1/2 tsp cumin
- 8 soft taco sized 8 inch tortillas
- 2 cups enchilada sauce
INSTRUCTIONS
In a large bowl, add garlic, diced tomatoes, green chilies, and cream cheese. Mix well.
Then add black beans, shredded chicken, and cumin. Stir to combine. Taste the filling and add salt if needed.
Scoop about 1/3 cup of the creamy chicken mixture into each tortilla and roll it up. Place the rolled tortillas onto a 9×13 inch casserole dish, seam side down.
Pour enchilada sauce over the tortillas. Bake at 350 degrees for 40 minutes, or until the sauce is bubbly and the edges of the tortillas are slightly brown and crispy.
Natalie