Spice, Spice Baby Chicken Enchiladas

ENTRÉE

13”x9” Baker
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Yied: 4 servings

INGREDIENTS

2 cups tomato sauce

1/4 teaspoon cinnamon

2 cloves garlic, minced

1 pack Spice, Spice Baby Dry Rub Mix

8 flour or corn tortillas

3 cups shredded chicken

3 cups Monterey or Cheddar Jack cheese

1 can diced green chilies

1 (15 ounce) can black beans,
drained and rinsed

1/2 bunch scallions, chopped

2 Tbsps. olive oil

DIRECTIONS

  1. Preheat oven to 375OF.
  2. Place tomato sauce, cinnamon, garlic and all but 1 teaspoon of the Spice, Spice Baby Dry Rub Mix in a saucepan over medium-high heat. Bring to a simmer, stirring occasionally. Remove from heat and set aside.
  3. Place warm tortillas in the microwave and wrap in damp paper towels for a few seconds to soften. Set aside. In a medium mixing bowl toss chicken with remaining teaspoon of spice mix, 1 cup of cheese and diced chilies.
  4. Place softened tortillas on a flat surface.  Spoon cheese, then chicken mixture down the center of each tortilla. Top with black beans and roll each one up into a cigar shape.
  5. Line up stuffed tortillas in your Tara at HomeTM 13”x9” baker, seam side down. Brush with olive oil. Pour sauce over the top. Sprinkle with remaining cheese and scallions. Bake for 2530 minutes or until bubbly and browned.
  6. Serve with sour cream, guacamole, and jalapeños, if desired.

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