Ingredients: (Serves 2-3)
- 1 can green enchilada sauce
- 1 large boneless, skinless chicken breast
- 1 cup frozen corn
- 1 cup black beans
- 2 oz. cream cheese
- mixed cheese
1. Start by cooking the chicken. I cubed my chicken and cooked in a skillet, but shredded chicken would work well too.
2. While chicken is cooking, empty 3/4 of green enchilada sauce into a pan. Add in corn and black beans. (You can also add onions and olives, but I didn't have any on hand.) Next, add cream cheese. It should be about 1/4 of a brick of cream cheese. You will want to cut the cream cheese up into smaller chunks, so it is evenly mixed into the pan. When the cream cheese is mixed well, it should be slightly creamy and look similar to this.
3. Grab a tortilla (I used wheat ones) and spoon a few scoops of the corn/bean sauce into the tortilla. Add some of the cooked chicken and a small handful of cheese.
4. Roll up enchilada and place into a glass or metal pan. Repeat step 3 until you are out of ingredients (I was able to make 4 enchiladas). Pour remaining green sauce over the enchiladas and top with cheese. Cover with tin foil and bake at 400 degrees for about 15 minutes, or until the cheese on top is melted and bubbly.
5. Serve with sour cream and whatever else you want. Chips and salsa, rice and beans, or a mexican salad would all be great additions.
There you have it. These were so good, and I will definitely be making them again. Maybe I am a green sauce fan after all.