Gourmet Artichoke Enchiladas

By lmeyer

Ingredients

• 2 jars of Harry and David Artichoke Salsa
• 4 baked boneless, skinless chicken breasts, diced
• 10 corn tortillas
• 1 can black beans, drained
• 2 T lime juice
• 1 16 oz container sour cream
• 1 tsp minced garlic
• 1 tsp ground cumin
• 1/4 cup finely chopped cilantro
• 2 cups grated Monterrey Jack cheese

Preparation

Step 1

Preheat coven to 350 degrees. Spray 9X13 pan with non-stick spray. Mix diced chicken, black beans, garlic, cumin, cilantro and 1/2 container of sour cream. Salt and pepper to taste.

Spoon 1/4 cup chicken mixture onto each tortilla and roll tightly and place in pan, seam side down. Sprinkle lime juice over the enchiladas and let stand for 5 minutes.

Pour Artichoke Salsa over the enchiladas. Cover and bake for 30 minutes. Sprinkle cheese over enchiladas and bake uncovered for 10 minutes. Garnish with additional sour cream.