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1
Preheat oven to 350F.
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2
Lightly grease a 9 x 13 baking dish.
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3
Open can of black beans, and empty into strainer.
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4
Strain all the blackish juice and rinse them under cool water to remove all the black bean juice.
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5
You dont want the filling to be all black and icky.
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6
Set these aside until later.
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7
In saucepan over medium heat, combine cream cheese, and salsa.
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8
Stir frequenly until almost melted.
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9
Add frozen corn, chicken and beans (I actually dont use the entire can of beans.
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10
I find that its a bit too many so I use only 3/4 of the can).
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Continue to stir and cook over medium heat until mixture is heated through.
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12
Spoon filling into the soft flour tortillas and roll them side by side in your pan like nice little soldiers.
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13
Normally my 9 x 13 inch pan will only hold 9 of the filled flour tortillas.
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14
You should have enough filling to perfectly fill 9 flour tortillas (soft taco size).
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15
If you are creative and can squish them together, you might be able to get all 10 tortillas in your pan.
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16
But I dont like to be squished.
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17
Cover the burritos/enchiladas with the shredded Monterrey Jack cheese.
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18
Cover with aluminum foil.
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Bake for about 20 minutes or until heated through.
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20
When you take off the foil, you should see the wonderful white cheese all melted and gooey to perfection.
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21
You can take the foil off and bake for another 4 to 5 minutes if it looks like the cheese might need to be melted a little more.
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22
Now for the topping.
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23
I really really RECOMMEND this.
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24
There is something about the cool crispness of the shredded lettuce and tomatoes along with the melted yummy-ness of the filling that make this go from good to GOODER!
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25
(Not a word I know).
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26
Now.... dish out one of the white enchiladas on a plate.
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27
Sprinkle the top with shredded lettuce, diced tomatoes, and now for the finishing touch .
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28
.
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29
.
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30
drizzle sour cream all the way down this baby.
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31
Please dont leave this last step out.
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32
If you refuse to do this, then just dont make this recipe.
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33
Trust me!
