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| These black bean enchiladas are a refreshing change from your basic chicken enchiladas. I love the beans and tomatoes in them but they still have the familiar creaminess of your tried and true recipe that I know you are all skeptical to put aside! | |||||
| Ingredients: | |||||
| 1 cup | light sour cream | ||||
| 1 can 10.5 oz | cream of chicken soup | ||||
| 1/2 cup | shredded cheese (or more if desired) | ||||
| juice from canned tomatoes and chilies | |||||
| 2 cups | cooked chicken cubed or shredded | ||||
| 1 can 14.5 oz | diced tomatoes & chilies drained | ||||
| 1 can 15 oz | black beans drained and rinsed | ||||
| Directions: | |||||
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Sauce:
1 cup sour cream 1 can (10.5 oz) cream of chicken soup 1/2 cup shredded cheese (or more if desired…which I usually do!) juice from canned tomatoes and chilies Mix in separate bowl: 2 cups cooked chicken, cubed or shredded 1 can (14.5 oz) diced tomatoes and chilies, drained 1 can (15 oz) black beans, drained and rinsed Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9×13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese (I use about 1 1/2 cups). Bake at 350 degrees for 20 to 30 minutes. |
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