EASY CHICKEN ENCHILADAS
I love how this dish uses leftovers and pantry staples for a tasty nmain course.
1 cup shredded cooked chicken meat
2 tablespoons dried onion flakes
1 can condensed cream of chicken soup
1/2 cup sour cream
1 can diced green chiles, drained
1 can black beans, drained and rinsed
1/2 cup yellow corn, cut from a cob or frozen Salt and pepper to taste
5 or 6 corn tortillas
2 cups shredded cheddar or
Mexican-style cheese Butter for the casserole dish
Preheat oven to 375 degrees.
Butter a small ceramic casserole or baking dish. Set aside.
In a large bowl, combine the chicken, onion flakes, cream of chicken and mushroom soup, sour cream, diced green chiles, black beans and corn. Taste and adjust seasonings.
Place about 1/3 cup of filling on bottom of casserole. Cover with 1-1/2 corn tortillas. Spoon about half the
remaining filling onto the tortilla. Sprinkle with 1/4 cup cheese. Top with one tortilla. Repeat layers. Top with 1-1/2
tortillas and smother with remaining cheese.
Bake for 30-45 minutes until bubbly and lightly browned.
MAKES 2-3 SERVINGS
COOKING
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2022-01-13T08:00:00.0000000Z
2022-01-13T08:00:00.0000000Z
https://taosnews.pressreader.com/article/282029035588001
Santa Fe New Mexican