Creamy Chicken Enchiladas with Spicy Black Beans~2 Recipes

If you have been following my cooking adventures for very long, you know that Tex-Mex is my favorite type of food.  I am always trying to come up with new ways to eat it.  My family prefers cheese enchiladas and chicken enchilada casserole, so I decided to use these flavors for a new enchilada recipe.  I served some spicy black beans to go with mine and hubby's.  I served the kids some refried beans.  I know my kids enjoy my cooking when they clean their plates and ask for more. 

These enchiladas are made using rotisserie chicken and the new Kraft Philadelphia Santa Fe Cooking Cream. They are topped with salsa and shredded cheese and then baked.  You can set out your family's favorite toppings to serve over top, like sour cream, avocado, cilantro, pico de gallo, olives, queso, and salsa.

Creamy Chicken Enchilada Ingredients:

2 Rotisserie chicken breasts, chopped
2 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
kosher salt
black pepper
1/2 cup chicken broth
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
10 oz. container Santa Fe Philadelphia cream cheese
10 corn tortillas
1/2 cup salsa
1 cup Mexican blend shredded cheese
Toppings of choice

Preheat oven to 350 degrees.  Spray a large casserole dish with non-stick cooking spray.  In a large skillet over medium heat, add olive oil, onions, jalapenos, garlic, salt and pepper.  Saute until tender.  Add the spices and chicken broth.  Stir in the cream cheese and cook for a few minutes to heat through.  Remove from heat.

Wrap tortillas in damp paper towels and place in microwave on high for 1 minute.  Assemble enchiladas by spooning mixture into the middle of corn tortilla, roll up, and place seam side down in prepared casserole dish side by side.  Spoon some salsa over each and top with shredded cheese.  Bake for 10 minutes, or until cheese is melted.  Serve with your favorite toppings and some Spicy Black Beans.

Spicy Black Beans

1 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno, finely chopped
1 clove garlic, minced
kosher salt
black pepper
1 roma tomato, chopped
1/2 tsp cumin
1/4 tsp paprika
1/2 cup chicken broth
1 can black beans, drained and rinsed

In a medium sauce pan over medium heat, add olive oil, onion, jalapeno, garlic, salt, and pepper.  Saute until tender.  Add the chopped tomato, cumin, and paprika.  Cook for 2 minutes.  Stir in the chicken broth and black beans.  Turn heat to medium low and simmer for 10 minutes, stirring occasionally.  Serve with enchiladas.  Enjoy!