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CHICKEN & BLACK BEAN ENCHILADAS

Active Time : 20 minutes
Total Time : 45 minutes
Serves : 4-6 servings
INGREDIENTS
  • 2 10 ounce cans enchilada sauce
  • 1 tablespoon ground cumin
  • 2 cups torn Culinary Circle Deli Rotisserie Chicken
  • 2 cups Mexican style four cheese blend divided
  • 1 15 ounce can black beans rinsed, drained
  • 1 15.25 ounce can whole kernel corn drained
  • 1 14.5 ounce can diced tomatoes drained
  • 6-8 8-inch soft taco style flour tortillas
DIRECTIONS

In small bowl, combine enchilada sauce and cumin; set aside.

In large bowl, combine chicken, 1½ cups cheese, beans, corn, tomatoes, and ¾ cup enchilada sauce. Divide among tortillas; roll up and place in a greased 13x9-inch baking dish.

Top with remaining enchilada sauce and cheese. Bake in a preheated 375° F oven 20-25 minutes or until heated through.