Happy Cinco de Mayo! Did you know May 5 is also National Enchilada Day?! Here’s an easy Beef Enchilada recipe to celebrate Cinco de Mayo, or for any easy weeknight supper. Pass the Spanish Rice. Have a great Cinco de Mayo!
1 can (10 ounces) enchilada sauce, split in half
3 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chilies
10 flour tortillas (6 inches)
1 1/2 cup shredded Mexican cheese blend
Shredded lettuce, chopped tomato, sour cream if you like
Cover a 13×9 pan with cooking spray, the spoon 1/2 cup enchilada sauce and spread evenly. In a large saucepan on medium low heat, cook and stir the cream cheese and salsa for 2-3 minutes or until blended. Stir in the chicken, beans and chilies.
Place about 1/3 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Cover the top with remaining enchilada sauce and sprinkle generously with cheese.
Cover and bake at 350° for 25-30 minutes or until heated through. Serve with chopped lettuce, tomato, sour cream. Add a side of spanish rice for hearty appetites.