Quick Chicken Enchiladas

Name: Quick Chicken Enchiladas
Ingredients: 2 cans (15 oz. each) black beans, undrained; 1-1/2 Tbsp. fresh epazote leaves, chopped, divided; 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream; 3 cups shredded cooked chicken, warmed Whole Foods 1 lb For $3.99 thru 02/09; 12 corn tortillas (6 inch), warmed; 1/2 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA; 4 oz. cooked Mexican chorizo, warmed; 1/4 cup sliced red onions

8 ingredients

7 steps

Ingredients

2 cans (15 oz. each) black beans, undrained
1-1/2 Tbsp. fresh epazote leaves, chopped, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 cups shredded cooked chicken, warmed Whole Foods 1 lb For $3.99 thru 02/09
12 corn tortillas (6 inch), warmed
1/2 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
4 oz. cooked Mexican chorizo, warmed
1/4 cup sliced red onions

Directions

1

Blend beans and half the epazote in blender until smooth; spoon into saucepan.
2

Cook on medium heat 8 min.
3

or until heated through, stirring occasionally.
4

Stir in sour cream.
5

Spoon 1/4 cup chicken down center of each tortilla; roll up.
6

Place, seam sides down, in single layer in serving dish.
7

Top with bean mixture, cheese, chorizo, remaining epazote and onions.