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Chicken Enchiladas Gomez


Thursday, January 01, 2004
6 servings (2 tortillas each)
12 corn tortillas2 cups, cooked chicken, cut into small pieces
1 medium, white onion, chopped
Juice of 1 lemon
1/2 tsp. cumin
1 cup black beans, cooked
10 oz. pkg. spinach, thawed & drained
8 oz. cream cheese, at room temperature
8 oz. sour cream
8 oz. Monterrey Jack cheese, shredded
4 oz. can diced green chilies
4 green onions, chopped
1 can enchilada sauce
Preheat oven to 375 degrees. Spray a 9 inch baking dish with a cooking spray. Cut chicken into small pieces and cook with onions, lemon juice and cumin.

In a large bowl, add black beans, spinach, cream cheese, 1/2 of sour cream , 1/2 Monterrey Jack cheese, green onions, chilies to the cooked chicken mixture. Place a small amount of mixture into each corn tortilla. Roll from each side and place seam side down in precoated pan. Pour enchilada sauce over tortillas. Add remaining Monterrey Jack cheese. Cover with foil and bake for 30 minutes. Then remove foil and bake for 7 to 8 more minutes. Serve with extra sour cream, salsa and extra cheese, if desired.
Nutrition Facts:
Ken Oliver, Cooking With Ken, e-mail:
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