SNAP Challenge: Creamy Chicken and Black Bean Enchiladas

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  Vegetable oil(15g)
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  Garlic(120g)
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  Rotel, Diced Tomatoes & Green Chilies, Original(425g)
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  Cream Cheese(113g)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  Chicken Breast, Grilled(480g)
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  Beans, Black, Canned, Drained(425g)
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  Corn, Sweet, Frozen(240g)
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  Cumin, Ground(3g)
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  Flour Tortillas

Instructions

1. 1Mince the garlic and sauté it in a large skillet with the vegetable oil over medium heat for 1–2 minutes, until slightly softened and fragrant.
2. 2Add the Rotel diced tomatoes and green chilies to the skillet and simmer over medium heat for 5 minutes, stirring occasionally, until the tomato liquid reduces by about half and the mixture thickens slightly.
3. 3Cut the cream cheese into chunks and stir it into the tomato mixture over medium heat for 2–3 minutes, until the cheese melts completely and the sauce becomes smooth and creamy.
4. 4Drain and rinse the black beans, then add them to the skillet along with the frozen corn, cooked chicken breast, and ground cumin. Stir to combine and cook over medium heat for 2 minutes until heated through. Taste and adjust salt as needed.
5. 5Spoon approximately 1/3 to 1/2 cup of the creamy chicken mixture into the center of each flour tortilla, roll tightly like a cigar, and place seam-side down in a 9×13 inch casserole dish.
6. 6Pour enchilada sauce evenly over the rolled tortillas until they are lightly covered.
7. 7Bake at 350°F for 40 minutes, until the sauce is bubbling at the edges and the tortilla edges are golden brown and slightly crispy.
8. 8Divide the enchiladas evenly into 8 airtight containers while still hot, allowing them to cool slightly before sealing and refrigerating for meal prep.