Easy Cheesy Spicy Enchiladas |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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I came up with this recipe after searching through countless others that either had cream of mushroom or cream of chicken soup. Ingredients:
2 boneless skinless chicken breasts, cubed |
salt & pepper |
1 -2 dash cayenne pepper |
1 (10 3/4 ounce) can condensed cheddar cheese soup |
1 (10 ounce) can rotel tomatoes & chilies |
0.5 (15 ounce) can black beans, drained |
1/4 cup sour cream |
1 1/2 cups shredded sharp cheddar cheese |
6 (10 inch) flour tortillas |
Directions:
1. Preheat the oven to 350 degrees.
2. Spray a frying pan with cooking spray then add the chicken. Sprinkle with salt & pepper & with a dash or two of cayenne. Cook until no longer pink.
3. Meanwhile, drain half of the juice from the Rotel tomatoes then blend them in a food processor. Mix the cheddar soup & tomatoes together in a bowl. Set aside 1 cup of the mixture to be used on top of the enchiladas.
4. Stir the sour cream, black beans, chicken, & 1 cup of cheese in with the tomato mixture.
5. Spoon 3 heaping tablespoons of the mixture into each tortilla then toll up. Lay each tortilla seam down in a 9x13 pan.
6. Spread the remaining tomato mixture on top of the tortillas then sprinkle with 1/2 cup of shredded cheese.
7. Cook in the oven for 20 minutes or until the middles are warm. Serve hot.
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