Chicken Enchiladas

Click here for a larger picture of Chicken Enchiladas
8 Servings
Chicken
Mexican
Bake Main Dish Mexican Chicken Dinner

24 ounces cken breast diced, boneless, skinless
8 ounces Reduced-fat r Cream
8 ounces Reduced-fat am cheese
8 ounces Reduced-fat Cream of ery Soup
12 ounces Sharp ddar Cheese
1 cup on diced
4 ounces Mild Diced Green Chilies
10 tillas
1/2 can (15 oz) ck beans Rinsed, Drained

1) Saut diced chicken and season to taste (chili powder, salt, garlic powder, pepper, cayenne pepper) 2) Saut diced onion until transparent (season similarly) 3) Mix softened Cream Cheese, Sour Cream, Chilies, and Cream of Celery Soup in large bowl 4) Mix in about 10oz of Cheddar Cheese and Black Beans 4) Fold in Onion and Chicken 5) In deep pan, scoop mixture into tortillas - wet top flap of tortilla with mixture to seal 6) Dab additional mixture onto top of enchiladas and sprinkle with remaining Cheese 7) Bake ~~at; 350F for 35-40 minutes uncovered on middle rack (if frozen, cook covered for one hour then uncovered for 10-15 minutes) 8) Freeze or refrigerate pan of uncooked enchiladas for use later (they cook better than they reheat)


VIEW THE RECEIPT