Saturday, July 28, 2012

Cream Cheese Chicken Enchilatas

This recipe uses the rest of the cans of corn, chickpeas and black beans, as well as extra marinated chicken from the salad earlier this week ( 

It was a little on the spicy side!  

5 flour tortillas
3 chicken breasts shredded or chopped
Corn, chickpea, black bean mix
1 can tomatoes and green chili  drained
1 block cream cheese, softened
2 cups shredded cheese 
Roasted red pepper

Preheat oven to 350 
1.  Mix tomatoes and cream cheese and 1/2 of cheese
2.  Place heaping cream cheese on tortilla, chicken, and veggie mix on tortilla, roll up and place seam side down in pan
3.  Repeat 4 times
4.  Spread remaining cream cheese mixture and than cheese on top
5.  Garnish with red pepper
6.  Bake for 20 minutes
7.  Enjoy!

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