Spicy Chicken Enchiladas

Servings: 6 enchiladas
Prep Time: 10 minutes
Cook Time: 15 minutes


  • 3 cups cooked chicken breasts, shredded (rotisserie works well)
  • 2 tsp taco seasoning
  • 1 14oz can black beans, rinsed and drained
  • 2 cups Good Foods Spicy Queso Blanco, divided
  • 6 flour tortillas (medium taco size)
  • 1 Roma tomato
  • 4 tbsp fresh cilantro, chopped
  • 2 green onions, thinly sliced


  1. Preheat oven to 350°. Prepare a 9×13 pan with non-stick cooking spray.
  2. In a medium bowl, combine chicken, black beans, taco seasoning and 1 cup Spicy Queso Blanco.
  3. Evenly spoon chicken mixture into the center of tortillas. Fold the top and bottom over mixture; then fold in the sides to enclose the mixture.
  4. Add filled tortilla to pan, fold side down. Repeat with remaining tortillas, placing them touching in the pan. Cover with remaining 1 cup of Spicy Queso Blanco.
  5. Place pan in oven and bake for 15 minutes. Remove from oven.
  6. Top with tomato, cilantro and green onion. Serve warm.

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