These chicken enchiladas are enhanced by sweet Raspberry Salsa and smoky chipotle peppers.
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 10 minutes
2 lbs. Chicken breasts, boneless, skinless, cooked
2 (15 oz.) cans Black beans, drained
2 (11.3 oz.) jars Robert Rothschild Farm Raspberry Salsa
1/2 cup Yogurt, plain, nonfat
1 (4 oz.) can Green chiles, diced
2 Chipotle peppers, minced
1 tsp. Adobo sauce
1 tsp. Cumin
1 tsp. Chili powder
2 cups Monterey Jack cheese, shredded
Preheat oven to 350 degrees F. In a large bowl, stir together one jar of salsa and all other ingredients except cheese and tortillas. In a 9x13 pan, pour 1/2 cup salsa and spread evenly covering the bottom of dish. For each enchilada, pour 2/3 cup of chicken mixture down the center of a tortilla. Fold both ends of tortilla over filling and place seam side down in prepared baking dish. Repeat with remaining tortillas. Pour remaining salsa over top of enchiladas. Cover enchiladas with cheese. Bake for 20 minutes or until cheese is beginning to brown and enchilada filling is bubbling.