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Chicken and Mixed Pepper Enchiladas with Avocado Black Bean Salad

1 1/2 packages PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
(cut chicken breast crosswise into 1/4 inch strips)
2 tablespoons vegetable oil, divided
1 red pepper, diced
1 poblano pepper, diced
1/2 cup diced Spanish onion
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon salt
1 tablespoon chopped fresh cilantro
1/2 teaspoon adobo sauce
1/2 cup frozen corn
12 flour tortillas (6 inch size)
1 can (10 ounces) enchilada sauce
1 1/2 cup grated quesa Blanca cheese
3 tablespoons chopped cilantro for garnish

Avocado Black Bean Salad:
2 ripe avocados, halved, pit removed, and diced
16 cherry tomatoes, quartered
2 tablespoon olive oil
1 can (15.5 ounces) black beans, drained and rinsed
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped cilantro

Lime Cream Drizzle:
1/2 cup sour cream
2 tablespoons fresh lime juice

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