Day 19 of 30…Corn, Black Bean Chicken Enchiladas

I love turkey and the best part is the leftovers…turkey tacos, green salad with turkey and vidalia onion dressing, turkey gravy and rustic herb mashed potatoes and potato, bean and turkey soup made with our Perfectly Potato Soup Mix…so now the turkey is gone so time to move on…remember order your tastefully simple groceries at…

Corn, Black Bean Chicken Enchiladas
Ready in: 45 minutes
Prep time: 15 minutes
Chill/Cook time: 30 minutes

1 cup **Corn, Black Bean Salsa
2 Tbsp. **Wahoo! Chili® Seasoning Blend
1 cup chicken, cooked and diced
1 cup Mexican blend shredded cheese
4 oz. softened cream cheese
6 – 8 flour tortillas
10 oz. can enchilada sauce

Combine first 5 ingredients. Place about 2 tablespoons chicken mixture on each tortilla, roll up; place seam side down in a greased baking pan. Drizzle with enchilada sauce, cover and top with cheese is desired…bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes.





Our groceries for our next recipe…
1 lb. lean ground beef
1 Tbsp. Bacon Bacon™
1 rib celery, chopped
1 medium onion, chopped
1/2 cup Dried Tomato & Garlic Pesto Mix
28 oz. can diced tomatoes, undrained
15 oz. can white beans, rinsed and drained
4 cups chicken broth
3 cups water
8 oz. small pasta
Salt and pepper to taste
Shredded Parmesan cheese


One thought on “Day 19 of 30…Corn, Black Bean Chicken Enchiladas

  1. Made this tonight and it was very good! There are only 2 of us, so I baked 4 and froze the other 4 in an aluminum pan for another time. Great time saver, too!!

    Liked by 1 person

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