Ingredients:
For the filling:
1 cooked chicken breast, cut into 1cm cubes (I really did do them this small with kitchen shears, I cut really then strips and then cut those into cubes so that the chicken was mixed in well and also you would go to take a bite and all the chicken fell out. I used a HUGE breast, it was probably about the same as 2 normal ones)
1.5 TB taco seasoning, separated
1 can of black beans drained and rinsed
1 can of fire-roasted diced tomatoes
1/2 c shredded cheese
4oz (half a block) cream cheese, softened
For the topping:
1/2 C water (next time I will do 1 C)
1/2 tsp chicken bullion powder (next time I will do 1tsp)
4oz cream cheese (half a block), softened
1/2 C Sour cream
1/4 C salsa or salsa Verde
Other:
1/2 C shredded cheese
8-10 tortillas
Directions:
Cut your chicken and pour 1TB of taco seasoning over it. Add in the remaining ingredients except the taco seasoning and get it mixed up, then add the rest of hte taco seasoning. Flatten the mixture up and score it with your fork/spoon to make about 8-10 servings so it's easier to get the same amount in each tortilla. I did 8 but I could have easily done 10. Spread the filling in a line on the tortilla and then roll it up and place it in a sprayed 9x13 pan, seam side down. Mix up the topping ingredients. My cream cheese was still a little thick so I microwaved it 30s at a time until it was able to become smooth. Pour over the enchiladas, sprinkle with cheese and bake at 350 for 20-30 minutes.
NOTES:
I used fiesta blend cheese and you can certainly add more to this recipe but I was scant bc of Andy. I used salsa verde but whatever salsa has a flavor you and your family like should work. Our salsa verde is really spicy to me so I didn't use as much as I would have if Andy wasn't eating it.
I'm not sure how long it cooked, I set the cooking time for 20 minutes and then had to go upstairs to take care of some tuff and I don't know how long it took me to get back, lol. The cheese was melted but the sauce on top had gotten dried out but I think I could have doubled the liquid and it would have been a little bit better. You could also totally double the sauce but I only had 1 block of cream cheese to use today.
I could still taste the spices I used when I baked the chicken and I wasn't a fan of that, personally. We really liked it though so I think I'll make it again but put the chicken, bullion/water, tomatoes, taco seasoning, and black beans in the crockpot. When we get ready to eat I think I'll drain off the liquid and use that as the liquid for the sauce and then mix the chicken with the cheeses and then continue with the original recipe.
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