HAPPY CINCO de MAYO!!
I was inspired to create a list of "30 new things to make by the time I turn 30" by Katie from The Well-Fed Newlyweds so I thought that it was fitting to use one of her recipes to kick off my new experiment. This was absolutely delicious, both creamy and cheesy, it was one of those meals that you can't wait to eat the left overs immediately. I almost want to make it again this week!!
Adapted from: http://www.thewellfednewlyweds.blogspot.com/
Makes 8 Enchiladas
Ingredients for Filling:
8 oz Cream Cheese - Soften
2 - 4oz Can of Diced Green Chilies
2-3 Large Cooked Chicken Breasts - Cubed
1 Can Black Beans - Drained & Rinsed
1 Cup Mexican Shredded Cheese
Ingredients for Sauce:
2 Tbsp I Can't Believe its Not Butter
1/2 Onion - Chopped
2 Tbsp Flour
1/3 Cup Chicken Broth
1/4 Cup Skim Milk
1/2 Cup Sour Cream
1 Cup Salsa Verde (Green) Medium
8 Whole Wheat Wraps
Pam Cooking Spray
Start by making the filling for the enchiladas. You can use left over cooked chicken breasts or quickly cooked up a couple of breasts to use. Combine the green chilies, black beans and softened cream cheese in a medium bowl. Mix until well combined, add the diced up chicken and mix again. Set aside.
Sprinkle the remaining cup of shredded Mexican cheese on top of the sauce. Bake for 20-30 minutes, until cheese is bubbling and wraps have begun to brown and crisp. Let them sit for 2-3 minutes before serving. Top with cilantro if desired and serve with yellow rice or chips and salsa.
Enjoy!! - Nicole