Chicken and Black Bean Enchiladas
Chicken Mixture:
2 cups cooked chicken, shredded
1 can diced tomatoes with green chilies, drained (save the juice for the sauce)
1 can black beans, rinsed and drained
Sauce:
1 cup sour cream
1 can cream of chicken soup
1/2 cup shredded cheese
juice from tomatoes with green chilies
10 flour tortillas
10 flour tortillas
Spoon some sauce onto each tortilla followed by the chicken mixture. Roll tortillas and place seam side down in a lightly greased baking dish. Top with remaining sauce and more cheese if desired. Bake at 350 for 30 minutes.
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