Chicken and Black Bean Enchiladas

Chicken and Black Bean Enchiladas

Ingredients:

2

cans (10 oz each) Old El Paso™ enchilada sauce

2 1/2

cups shredded deli rotisserie chicken (from 2-lb chicken)

1

can (4.5 oz) Old El Paso™ chopped green chiles

1

can (15 oz) Progresso™ black beans, drained, rinsed

1

package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inches)

2

cups shredded Cheddar cheese (8 oz) 

 toppings, as desired (tomatoes, fresh cilantro leaves, sliced green onions, diced avocado, jalapeños, lettuce, shredded cheese)



Steps:

• 1

  Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the chiles and beans.
• 2

  Place tortillas on work surface. Spoon heaping 1/3 cup chicken mixture in center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up tortillas; place seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.
• 3

  Bake 12 to 15 minutes or until hot and cheese is melted. Let stand 5 minutes before serving; add Make it FRESH toppings.