These are definitely not a regular on our menu. Once you glance through the line-up of ingredients, you'll understand why! But occasionally we splurge. Like for birthdays! Russell requested these for his birthday dinner. We had coconut cilantro rice to go along with these babies (minus the cilantro for the kiddos).
5 chicken breasts, cooked and shredded (I cooked my chicken in the crockpot on high for about 5 hours, then shredded it. You don't even need to put anything in with the chicken, just season with salt and pepper.)
8 oz cream cheese (I used low-fat)
1 1/2 cups sour cream (Again, used low-fat)
20 ounces green enchilada sauce
Flour tortillas (I was able to get 16 out of this recipe.)
1 1/2 lbs monterey jack cheese, shredded
1 can black beans, drained and rinsed (optional)
Chopped cilantro (optional)
In a saucepan over medium heat, stir together cream cheese, sour cream, and enchilada sauce until cream cheese is melted and smooth.
Spray 2 9x13 pans lightly with cooking spray. Fill tortillas with sauce, chicken, cheese, and beans. Roll and place side by side in pan. If you have any remaining chicken or beans, sprinkle over top of enchiladas. Spread remaining sauce over enchiladas and sprinkle with remaining cheese.
Bake at 350 degrees for 30 minutes, uncovered. Sprinkle cilantro over top if desired.
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