Creamy Chicken & Black Bean Enchiladas

• 1 tablespoon vegetable oil
• 1/2 teaspoon garlic powder
• 20 ounces rotel
• 4 ounces cream cheese
• 2 cups cooked chicken breasts, shredded
• 1 (15 ounce) can black beans or 1/3 cup dried black beans, cooked
• 1 cup corn kernel
• 1/2 teaspoon cumin
• 8 (8 inch) flour tortillas
• 2 cups red enchilada sauce (Red Enchilada Sauce)

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.

vegetable oil, garlic powder, cream cheese, chicken breasts, black beans, corn kernel, cumin, flour tortillas, red enchilada sauce

Taken from www.food.com/recipe/creamy-chicken-black-bean-enchiladas-518749 (may not work)