Taos News

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