South of the Border Enchiladas

By á-3711

Ingredients

• 1 (4 oz) can chopped green chile peppers, drained
• 4 oz. cream cheese, softened
• 1/2 cup sour cream
• 1/2 t ground cumin
• 2 cups chopped cooked or shredded chicken
• 8 (8 inch) flour tortillas
• 1 (16 oz) jar salsa
• 1 (16 oz) can chili beans or black beans, undrained
• 1 cup shredded Monterey Jack cheese

Preparation

Step 1

Preheat oven to 350. Lightly grease a 9 by 13 inch baking dish. In a medium bowl, mix chile peppers, cream cheese, sour cream and cumin. Stir in chopped chicken.

Place he tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla and roll up. Place the rolled tortillas, seam side down, in single layer in the prepared baking dish.

In a medium bowl, combine the salsa and beans. Spoon he mixture over the enchiladas. Sprinkle the top with cheese. Bake 20 minutes until bubbly and lightly browned.