Friday, February 29, 2008

Chicken Enchiladas

4 cooked chicken breasts cut in thin strips or shredded
1 can of cream of chicken soup
1 cup sour cream
1 small can diced green chilies
1/2 can corn, drained
1/2 can black beans, drained and rinsed
10 small flour tortillas
2 cups monterey jack cheese
1 can enchilada sauce


Mix in a big bowl chicken, cream of chicken soup, sour cream, green chilies, corn, black beans, and one cup of the cheese. Spray a baking dish with Pam. Scoop the enchilada "mix" into a flour tortilla and roll it up and put it in the pan. Repeat 10 times until all of your tortillas are filled and there is no more mix left. If you do have mix left over, pour it on top of the rolled tortillas. Pour enchilada sauce and the other cup of cheese on top of the rolled tortillas. Cook at 400 degrees for 20 minutes uncovered.


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