Chicken, Black Bean, and Zucchini Enchiladas
Tomatillo Chicken Enchiladas
350 degrees
- 1/3 C Half & Half
- 6 oz Cream Cheese Softened
- 2 C Shredded Cooked Chicken
- Can also add 1/2 C Black Beans and/or 1/2 C Chopped Zucchini
- 3/4 C Finely Chopped Onion
- 1/2 t Salt
- Vegetable
- 12 (8 inch Corn Tortillas)
- Tomatillo Sauce ~ 2 Cups
- 3/4 C Shredded Cheddar Cheese
- 3/4 C Shredded Monterey Jack
- (Can use Mexican Cheese or Mix with other Cheeses)
- Can garnish with shredded lettuce, chopped tomatoes, olive, and sour cream)
Beat the half and half plus cream cheese in a mixing bowl until smooth and fluffy. Add chicken, onion, salt and mixed until combined. Then stir in black beans and zucchini.
Heat oil in skillet until hot. Dip the corn tortillas in oil to soften.
Spread a thin layer of tomatillo sauce in a 9×13 baking dish. Spread a thin layer of tomatillo on the corn tortilla the a spoon full/1/4 C of chicken mixture. Roll and enclose the filling then arrange the enchiladas seam side down. Spoon the remaining tomatillo sauce over the enchiladas.
Bake at 350 degrees for 20 minutes covered will foil. Then take the foil off and sprinkle with cheese and cook another 5 minutes.
Serve with shredded lettuce, chopped tomatoes, olives, and sour cream.
ENJOY!
Dallas Dish Cookbook