Enchiladas

One of my go-to meals is enchiladas, a recipe that has evolved from a few different sources, and constantly changes depending on what I have on hand that day.

Enchiladas
2-3 chicken breasts
chicken stock
lime juice
1 pkg. cream cheese, softened (or less, to taste)
1 can black beans
spices
whole wheat tortillas
1 can enchilada sauce
shredded cheese

Poach the chicken breasts in chicken stock and lime juice. Set aside to cool, then shred.

In a large bowl, mix softened cream cheese with drained & rinsed black beans. Add shredded chicken, lime juice and any spices that sound good (salt & pepper, chili powder, cumin, etc.) Other optional ingredients could include: chipotle in adobe, mushrooms, onions, etc.

Place spoonfuls of filling into whole wheat tortillas. Roll each tortilla up and line them along the bottom of a baking dish. Cover with a can of enchilada sauce. I use mild La Preferida red sauce, although the green chile variety is also good. Top with shredded cheese. Bake until heated through and the cheese is bubbly, about 30 minutes at 350.