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How to Make Flan
Peruvian Arroz con Pollo
Black Bean Enchiladas/ Enfrijoladas
black bean enchiladas/ enfrijoladas
tablespoon vegetable oil
cup coarsely chopped white onion
teaspoon finely chopped garlic
can (19 oz) Progresso™ Vegetable Classics hearty black bean soup
cup chicken broth
teaspoon chicken bouillon granules
tablespoon dried or 2 tablespoons chopped fresh epazote
corn tortillas (6 inch)
cups shredded cooked chicken
cups crumbled or shredded asadero, manchego or quesadilla style cheese (6 oz)
cup chopped onion
cup sour cream
tablespoons whipping cream
Heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Cook white onion and garlic in oil, stirring occasionally, until tender.
In blender, place cooked onion and garlic, the bean soup, broth and bouillon; cover and blend on low speed until smooth. Pour mixture into same skillet; stir in epazote. Keep warm over medium-low heat while making the enchiladas.
Wrap 4 tortillas at a time in microwavable paper towels. Microwave on High 20 to 30 seconds or until they can be folded without cracking.
Dip each tortilla into bean mixture until coated. Top each tortilla evenly with chicken; roll up. Place in 9-inch square or 11x7-inch (2-quart) glass baking dish. Pour remaining bean mixture over enchiladas; sprinkle with cheese and onion. In small bowl, mix sour cream and whipping cream until blended; pour over enchiladas.
Bake uncovered 15 to 25 minutes or until thoroughly heated.
To substitute for the Progresso® black bean soup, increase the amount of chicken broth to 1/3 cup and use 2 cans (15 oz each) Progresso® black beans, undrained.
Calories from Fat
% Daily Value
% Daily Value*:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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