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Main dishes

Quick Chicken Enchiladas

Quick Chicken Enchiladas recipe
photo by:kraft
Need to serve six in less than a half hour? No problem. How about these tasty chicken enchiladas? They're ready in less than 25 minutes.
time
prep:
15 min
total:
23 min
servings
total:
6 servings
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What You Need

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
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

Make It

BLEND beans and half the epazote in blender until smooth; spoon into saucepan. Cook on medium heat 8 min. or until heated through, stirring occasionally. Stir in sour cream.

SPOON 1/4 cup chicken down center of each tortilla; roll up. Place, seam sides down, in single layer in serving dish.

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

Kraft Kitchens Tips

Special Extra
For an extra kick, chop 1 small canned chipotle pepper in adobo sauce; add to bean mixture before using as directed.
Serving Suggestion
Serve with hot steamed broccoli, or a mixed greens and tomato salad topped with your favorite KRAFT Dressing.
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