Chicken Enchiladas

When I come across a recipe one of my first thoughts is whether I can pull it together on a work night. In other words can I leave work at 5 o’clock, get home around 5:20 and have this meal on the table between 6 and 6:30. This recipe works.

I used a Mexican cheese blend and sprinkled a bit more cheese on top. I also covered it with tin foil for the first 1/2 hour as I like the shells soft and tender.

Chicken and Cheese Enchiladas

1 can Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup salsa
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
1/2 cup black beans-drained and rinsed
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoon

Heat the oven to 350°F. Stir the soup, sour cream, salsa and chili powder in a medium bowl.

Stir 1 cup salsa mixture, chicken, black beans and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining salsa mixture over the filled tortillas. Cover the baking dish.

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Trivia fact: In looking at different recipes I found this is actually a chicken burrito. A corn tortilla shell is needed for an actual enchilada.

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