Black Bean-Chicken-Spinach Enchiladas

Prep Time: 25 Minutes

Cook Time: 0 Minutes

Ready In: 25 Minutes

Servings: 1

Ingredients:

1 cup chopped, cooked chicken

1 (15-ounce) cans black beans, rinsed and drained

2 tablespoons fresh lime juice

1 teaspoon creole seasoning

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 recipe spinach madeleine (2 cups)

1 (8-ounce) container sour cream

8 (8-inch) flour tortillas

1 (12-ounce) block monterey jack cheese, shredded and divided

Directions:

1. Combine first 8 ingredients in a medium bowl; set aside.
2. Stir together Spinach Madeleine and sour cream until blended.
3. Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese. Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes. Sprinkle remaining cheese evenly over tops.
4. Bake, covered, at 350° for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted.

By RecipeOfHealth.com