CHICKEN & BLACK BEAN ENCHILADAS

    • Cugino's Soup! Authentic Flavor Chicken Enchilada Mix

    • 15 oz can tomato sauce

    • 3 cups chopped cooked chicken (about 1 rotisserie chicken)

    • 1 15-oz can black beans rinsed and drained

    • 1 10-oz can diced tomatoes with green chiles

    • 1 8.75-oz can no-salt-added corn drained

    • 1 8-oz package shredded reduced-fat Mexican four cheese mix divided

    • 8 whole wheat flour tortillas (8-inch)

    • cilantro to garnish

    1. Combine chicken, beans, diced tomatoes, corn and 1 1/2 cups cheese in a large bowl.

    2. Spoon chicken mixture evenly down the center of each tortilla, and roll up. Arrange, seam side down, in a 13- x 9-inch baking dish coated with cooking spray.

    3. Whisk contents of Cugino's Soup! Authentic Flavor Chicken Enchilada Mix with 6 cups water and tomato sauce in a medium-sized pot. Heat on medium until soup comes to a boil.

    4. Pour soup evenly over tortillas, and sprinkle evenly with remaining 1/2 cup cheese.

    5. Bake, covered, at 350*F for 20 minutes. Remove foil, and bake 15 more minutes or until bubbly. Garnish with cilantro, if desired.

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