Creamy Chicken Enchiladas

This creamy chicken enchilada dish is not an authentic mexican dish, but certainly tried and tested to be super yummy! I learned the recipe from my sister a few years back, who I think found in from Betty Crocker.


Recipe continued after the jump...
 
Ingredients:
1 LB Fresh chicken breasts
Green bell pepper
Small onion
1 8oz package of cream cheese (substitute Neufachâtel cheese for lower fat)
1 package of taco size tortillas
1 16oz jar of salsa (choose your heat)
1 8oz can of black beans (drained & rinsed)
2 TB dried cilantro
2 cups shredded cheddar cheese
S&P

Preheat oven to 350°

Make the stuffing:

• S&P your chicken breasts and sear in a med-high pan (1 TB of butter will keep the chicken from sticking) about 8 mins on each side.
• Chop your bell pepper and onion while the chicken is cooking.
• Once the chicken is golden on each side, pull the chicken out onto your cutting board. The outside of the chicken will be cooked, but the middle will be raw.
• Add the chopped bell pepper and onion to the pan.
• Chop your chicken into cubes and add back to the pan with the peppers & onions to finish cooking, about 8 more mins. 

• After the chicken has cooked through add the black beans, half the jar of salsa (save the other half for later), the cream cheese (cut into cubes to help melt faster), & 2 TB cilantro.
• Mix all the ingredients together in the pan over low heat until melted, about 2 mins.

Stuff the tortillas:

• Scoop a heaping spoonful of the chicken mixture into a tortilla.
• Roll the tortilla and place into a greased baking dish.
• Repeat until you have filled the baking dish with enchiladas.
• Top with 2 cups of cheese and bake in the oven for about 20 mins until the cheese has melted.
• Top with the remaining salsa and serve!

ENJOY!!