Chicken EnchiladasSubmitted by: LIRIO4289
1.3 pounds shredded Chicken breast (or tenders)
12 "6" Corn Tortillas
1 Can Cream of Chicken Soup
1 Can of Green Chile
1 Cup shredded Cheddar Cheese
1 Cup shredded Monterey Cheese
1 Can black beans (plain)
1/2 Cup Pace Chunky Salsa
1 medium onion chopped
4 garlic cloves minced or about 2 tbsp of garlic
Sautee onion, then add garlic then cook Chicken (pan fry or boil) with some salt, pepper, and paprika. After it cools a bit, shred and mix with half of the prepared cream of chicken soup, green chile, half of the cheese mixture, black beans, and the salsa. In a 13" by 9" glass pyrex layer 6 of the tortillas on the bottom of the dish. Fill the dish with chicken enchilada mixture and top with the other 6 tortillas. Evenly distribute other half of cheese over the top and then cover with the other half of the cream of chicken soup. Bake for 1 hour in oven to heat through and incorporate all the flavors together. May top off with more salsa and sour cream if you wish (extra salsa and sour cream nutrition facts not included in this recipe).
Number of Servings: 8
Recipe submitted by SparkPeople user LIRIO4289.