CHICKEN ENCHILADAS ENJOY DAN:

                        CHICKEN ENCHILADAS by CHEF DAN:

Serves 4

INGREDIENTS:

1-(16 Oz) can black beans

1-(10 Oz) bag frozen corn, drained

1/2-cup non-fat sour cream

1-(4 Oz) can green chilies

1-(10 Oz) can enchiladas sauce

1-1/2-cups salsa

2 teaspoons EACH chili powder, ground cumin, smoked paprika, dried oregano

1 cup Monterey Jack cheese

2-cups cooked chicken breast, cubed

4 scallions, sliced

1/4-cup cilantro

8 corn tortillas

DIRECTIONS:      (PRE-HEAT OVEN TO 350 F DEGREES)

1.   In a bowl, mix the sour cream, chili powder, cumin. Paprika and oregano.

2.   Reserve 2 tablespoons of the cheese for topping.

3.   Add the remaining cheese to the sour cream mixture, fold in the chicken, salsa, cilantro, beans, corn, green chilies and half the scallions.

4.   Grease a 13-in-X-9-in baking dish.

5.   Soften the tortillas according package directions.

6.   Spoon 1/2–cup enchilada sauce into the baking dish.

7.         Spoon about 1/3-cup of chicken mixture down the center of each tortilla.

8.   Roll up and place seam side down over sauce.

9.   Top with remaining enchiladas sauce.

10.                Cover and bake in pre-heated oven for 25-30 minutes.

11.                Top with 2 tablespoons cheese and reaming scallions and bake 5 minutes longer.

12.                Serve with lettuce, tomato, sour cream and olives.

ENJOY DAN:                           BON-JALAPENO!!