Ingredients Jump to Instructions ↓

  1. 1 jar (16 ounces) spicy black bean dip

  2. 1 can (10 ounces) mild enchilada sauce

  3. 2 cooked chicken breasts (12 ounces total) or 2 pouches (6 ounces each) fully cooked fajita-seasoned grilled chicken strips

  4. 12 small corn tortillas

  5. 1 cup grated taco-flavored cheese

Instructions Jump to Ingredients ↑

  1. In a medium-size bowl, blend bean dip and enchilada sauce. Place 1 cup of the sauce in a second bowl. Remove skin from chicken (if needed); cut into strips. Add to sauce in second bowl. Spread 1-1/2 cup of the remaining sauce on bottom of a 13 x 9 x 2-inch baking dish.

  2. Wrap tortillas in damp paper towels and microwave for 1 minute. Spread 1/4 cup of the chicken mixture in a thin strip down center of each tortilla. Roll up. Transfer to dish in 2 rows of 6 enchiladas. Top with remaining sauce; sprinkle with cheese.

  3. Cover with plastic wrap, venting a corner. Microwave on 60% power for 12 minutes, rotating halfway through.


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