~Cookin' In The Kitchen Since 2003~

Wednesday, February 17, 2010

Black Bean Chicken Enchiladas

3 Small boneless skinless chicken breast
salt and pepper to taste
season salt to taste
~Cook chicken and spices in pan till chicken is no longer pink in the middle

Remove chicken from pan and shred.
Set aside.

In large bowl, add:
2 cans cream of chicken soup
1- 16 oz tub of sour cream
1 lrg. can diced green chillies
2 cups sharp cheddar cheese
~Set 1-2 cups aside. (enough to put a thin layer in the bottom of a 9X13 baking dish)

1 can black beans
~Mix well. Add chicken and mix till chicken is fully coated.

Spray a 9X13 baking dish with non stick cooking spray. Add the sauce that you set a side, coating the bottom of baking dish. Fill your tortilla's with the finished sauce, wrap and place in baking dish. When you are all done spread, whatever sauce is left, on top of the rolled tortilla's.

Bake at 350 degrees for 35-45 minutes

Serve with Salsa Fresca. (You can find this recipe under Appetizer's)

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