1. Add vegetable oil to skillet & heat on medium. 2. Add diced tomatoes with green chilis to pan along with 1/2 teaspoon garlic powder (2 cloves, chopped, fresh). 3. Stir & bring to a simmer. Allow to simmer ~5 minutes or until liquid decreases by half. 4. Cut cream cheese into pieces & stir into tomato mix. 5. Rinse & drain beans (if canned). 6. Add beans, corn, chicken & cumin to pan. Stir. 7. Add salt to taste. 8. Preheat oven to 350 degrees. 9. Scoop 1/2 cup chicken mix into tortilla. 10. Roll like a cigar & put into a 9"x13" baking dish seam down. Continue until pan is full. 11. Pour enchilada sauce over enchiladas. 12. Bake 30-40 minutes until sauce is bubbly & tortilla edges are crispy. ---------------------------------------------------------------------------
Nutrition
Ingredients
