Creamy Chicken & Black Bean Enchiladas - cooking recipe

Ingredients

1 tablespoon vegetable oil
1/2 teaspoon garlic powder
20 ounces rotel
4 ounces cream cheese
2 cups cooked chicken breasts, shredded
1 (15 ounce) can black beans or 1/3 cup dried black beans, cooked
1 cup corn kernel
1/2 teaspoon cumin
8 (8 inch) flour tortillas
2 cups red enchilada sauce (Red Enchilada Sauce)

Preparation

Add vegetable oil to skillet & heat on medium.
Add diced tomatoes with green chilis to pan along with 1/2 teaspoon garlic powder (2 cloves, chopped, fresh).
Stir & bring to a simmer. Allow to simmer ~5 minutes or until liquid decreases by half.
Cut cream cheese into pieces & stir into tomato mix.
Rinse & drain beans (if canned).
Add beans, corn, chicken & cumin to pan. Stir.
Add salt to taste.
Preheat oven to 350 degrees.
Scoop 1/2 cup chicken mix into tortilla.
Roll like a cigar & put into a 9\"x13\" baking dish seam down. Continue until pan is full.
Pour enchilada sauce over enchiladas.
Bake 30-40 minutes until sauce is bubbly & tortilla edges are crispy.