Jorge Cruise Superb Chicken Enchiladas

Ingredients

• 1 serving mission yellow corn tortillas
• 1 serving la victoria enchilada green sauce
• 1/2 serving cotija cheese
• 1 serving kraft mexican four cheese
• 1 serving daisy sour cream
• 1 serving progresso black beans
• 1 serving mission tortilla triangle chips
• 3 oz boneless, cooked chicken breast
• 1 tbsp cream cheese

Directions

1. Serves 4: ingredients: 2 large chicken breasts 1 tsp salt 8 6" Mission Yellow or White corn tortillas 8 tbsp cream cheese,softened or whipped 1 10 oz can La Victoria Green Enchilada Sauce 1 cup crumbled cotija cheese 1 cup grated cheese of your choice 1/4 cup sour cream 1/2 cup chopped green onions 1/2 cup canned Progresso black beans, drained 2 tbsp chopped cilantro 1 tbsp Mrs. Dash Extra Spicy Seasoning blend 16 Mission Restaurant Style Tortilla Triangles
2. 1. Preheat oven to 425f degrees. Add salt and chicken to a pot of water;bring to a boil. Reduce heat to simmer for 15 minutes. Remove chicken;shred once it's cool enough to handle. Pour half of the enchilada sauce into a pie plate or baking dish. Warm the tortillas over a gas flame or in a pan, then dip in the enchilada sauce. Spread cream cheese on each tortilla, then divide and add the shredded chicken, 3/4 cup of the cotija cheese, half of the grated cheese, and the green onions down the center. Roll up the tortilla and place in a baking dish, seam side down. Pour the remainder of the enchilada sauce over the top and sprinkle with the reserved shredded/grated cheese.
3. Cover with foil and bake for 20 minutes or until the cheese is melted. Remove from the oven, and top with sour cream and cilantro.
4. Heat the beans with cilantro and seasoning.
5. Garnish the enchiladas and black beans with the remaining cotija cheese. Serve with some chips and sides of sour cream and salsa.