Ingredients:
20 whole wheat tortillas (I prefer HEB fresh...sooo good!)
4 chicken breasts, cubed ( lately I have been using shredded chicken made in the crockpot)
1 packet Taco Seasoning ( I use Hot because we like it spicy)
1 can family size Cream of Chicken soup (98% fat free)
1 small container of Reduced Fat (Light) Sour Cream
1 Bag Mexican blend cheese
1 Can black beans (optional)*
Chopped Cilantro (optional)*
*I have been adding the black beans and cilantro lately to the enchiladas, or I make half with black beans half without. The original recipe does not include these ingredients, I have just added over the years.
Directions:
Preheat oven 350
Cut chicken breast into cubes, cook chicken in skillet over medium heat. Season with taco seasoning. Cook 7-8 minutes until chicken is no longer pink
In Medium Pot over medium heat, combine Cream of Chicken soup and Sour Cream. Stir and heat until sauce is well combined (if you like sour cream, add more to your liking). Make sure to keep stirring, you don't want the sauce to burn on the bottom.
If you are using the black beans, cook them on the stove top (or microwave) until warm
In a 13x9 baking dish, spread 1-2 cups of sauce on bottom of baking dish
Take 1 tortilla, fill with 1-2 spoonfuls sauce, chicken, (black beans), cheese, (cilantro), and roll. Place tortilla in baking dish (repeat until all tortillas and chicken are gone)
Cover enchiladas with remaining sauce
Cook in oven for 20 minutes, sprinkle with cheese and continue to bake for 10 minutes or until cheese is melted and bubbly
ENJOY!!
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