Sunday, June 6, 2010

Cream Cheese and Black Bean Enchiladas

I had some leftover corn and black beans that were not used in the black bean corn salsa. I was originally going to make burritos with it, but then remembered a recipe that was shared on a message board that got very high reviews. You can also use chicken in black of the black beans.

Cream Cheese and Black Bean Enchiladas
6-8 flour tortillas
1 block cream cheese, softened
1 can diced green chilis
1 cup corn
1-2 cups black beans
2 cloves of garlic, chopped
1 cup shredded cheese
1-2 cups enchilada sauce

Saute chilis and garlic. Add in corn and black beans. Combine with cream cheese until heated through. Spread some sauce on bottom of 9x13 casserole dish. Place filling down center of tortilla, wrap and place seam side down in casserole dish. Continue until all filling has been used. Cover with remaining sauce and top with cheese. Place in 350 degree oven for 20-30 mins until heated through.

**I actually only made 3 tonight and froze the other 3. I placed them in my crockpot with sauce on the bottom and top and cooked on low for 2 hours, it worked quite well. K had these for dinner and he really liked them.

1 comment:

  1. This looks great. I'm going to make it and freeze it for one of those busy nights. Thanks for a great recipe!