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Colette & Cassi's Country Kitchen!

Spicy Enchiladas.....Easy

Makes 6 servings

In a med size bowl, blend one jar (16oz) spicy black dip and one can (10oz) mild enchilada sauce.  Place one cup of the sauce in a second bowl; add two pouches (6oz each) fully cooked fajita-seasoned grilled chicken strips  Spread 1/2 cup remaining sauce on bottom of a 13x9x2-inch baking dish.  Microwave 12 small corn tortillas wrapped in paper towels for 1 minute.  Spread 1/4 cup chicken mixture in a thin strip down center of each tortilla.  Roll up to enclose filling.  Transfer to dish in two rows of 6 enchiladas.  Top with remaining sauce, sprinkle with 1 cup grated taco cheese.  Cover dish with plastic wrap, venting a corner.  Microwave on 60% power for 12 minutes rotating halfway.  Serve.

Per serving:  389 calories  15g fat (8g sat fat)  25g protein  38g carb  7g fiber  1346mg sodium  70mg cholesterol

I am using just plain refried beans because DH doesn't like black beans.  And I couldn't find the fajita-seasoned grilled chicken strips so I am using the regular ones.  Let you how they turn out.