Yield: 6-8 servings


2 Tbsp olive oil

2 bell peppers, diced

1 onion, diced

2 cups rotisserie chicken, shredded

1 can black beans, drained and rinsed 

4 oz (half brick) cream cheese 

1 jar salsa 

1 cup cheddar cheese, shredded

1 bottle enchilada sauce (optional) 

6 tortillas


  1. Preheat oven to 375 degrees. 
  2. In a small saute pan, heat olive oil over medium heat. Add in bell peppers and onions and cook for 5-7 minutes or until tender. Cool completely. 
  3. In a large bowl, mix together the chicken, black beans, cream cheese, ½ the jar of salsa and ½ cup cheese. Add in the cooled vegetable mixture and mix until combined. 
  4. Fill each tortilla with ⅓ -½ cup of filling and roll tightly. Place each enchilada close to one and other in a baking dish. 
  5. Top with ⅓-½ cup enchilada sauce or additional salsa and remaining ½ cup cheese. Bake for 20-25 minutes or until cheese has melted and enchiladas are bubbly.

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