Creamy Chicken and Black Bean Enchiladas

Ingredients

• 1 Tbsp vegetable oil
• 2 cloves garlic
• 15 oz can diced tomatoes with green chiles
• 4 oz cream cheese
• 2 cups shredded chicken
• 15 oz can black beans
• 1 cup frozen corn kernels
• 1/2 tsp cumin
• 8 soft taco sized 8 inch tortillas
• 1 batch homemade red enchilada sauce

Directions

1. Finely mince the garlic, then warm the vegetable oil in a large skillet over medium heat and cook the garlic for 1 to 2 minutes, just until it softens a little. Pour in the diced tomatoes with green chiles and simmer for about 5 minutes, until the liquid from the tomatoes has cooked down by about half and the mixture looks lightly thickened.
2. Cut the cream cheese into pieces and stir them into the tomato mixture. As the cream cheese melts, the sauce will turn smooth and creamy.
3. Rinse the black beans well and drain them, then stir them into the skillet with the frozen corn kernels, shredded chicken, and cumin. Mix everything together, then taste the filling and season with salt if it needs it.
4. Heat the oven to 350 degrees. Spoon about 1/3 to 1/2 cup of the creamy chicken filling into each tortilla, then roll each one tightly. Arrange the rolled tortillas in a 9x13 inch casserole dish with the seams facing down.
5. As the oven heats, prepare a batch of homemade red enchilada sauce, or use canned sauce. Pour the sauce over the enchiladas in the casserole dish, using as much or as little of it as you like. Bake for 40 minutes, until the sauce is bubbling and the tortilla edges are lightly browned and crisp.