Saturday, August 9, 2008

Chicken and Black Bean Enchiladas

Chicken & Black Bean Enchiladas

2-3 cooked chicken breasts, chopped or shredded.....however you prefer (I used leftover grilled chicken....and it was yummy!)
1 cup sour cream
2 cups shredded cheddar cheese, divided
1 can black beans, drained
1 medium can mild green chiles
10 flour tortillas (burrito size)
1 can cream of chicken soup
La Victoria Mild Red Taco Sauce (for the kid's sake!)

Mix the chicken with sour cream, 1 cup of the cheese, black beans, and green chiles. Spray bottom of a large glass baking pan. Put filling inside each tortilla (about 1/2 cup or so....) and roll. Set in bottom of pan. Spread cream of chicken soup evenly over the tops of the enchiladas. Squeeze the desired amount of taco sauce over the top. Sprinkle the remaining 1 cup of cheese over the top. Cover with foil and bake in a 350 degree oven for 30 minutes.....or until heated through. Serve with spanish rice and salad, or whatever you like for accompaniments. Enjoy!

Submitted by Jennifer Miller

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