CHICKEN OR VEGETARIAN ENCHILADAS
These are fast and easy. Just eliminate the chicken and add more vegetables and beans for veggie ones. Again I have altered this recipe to accommodate our vegetarian. These creamy enchiladas are very filling.
I always find there is leftover filling... I know it should work out perfectly, but life is not perfect. So throw it in a freezer bag and save it. My daughter puts the leftovers in red peppers, covers it with cheese and bakes it for about 45 minutes. Easy and simple for a university student to use.
I always find there is leftover filling... I know it should work out perfectly, but life is not perfect. So throw it in a freezer bag and save it. My daughter puts the leftovers in red peppers, covers it with cheese and bakes it for about 45 minutes. Easy and simple for a university student to use.
CHICKEN OR VEGETARIAN ENCHILADAS
Keywords: entree
Ingredients
- 1 can Campbell's® Condensed Cream of Chicken soup (Cream of Mushroom for vegetarian version)
- 1 3/4 cups sour cream
- 2 1/2 cups salsa
- 4 teaspoons chili powder
- 2 cups chopped cooked chicken
- 1 can of black beans, rinsed
- Corn
- 1 onion
- 1 red/orange/yellow pepper, whatever is on hand
- 1 to 1 1/2 cups shredded Monterey Jack cheese in the chicken mixture
- Shredded cheese on top
- 6 flour tortillas
- 1 small tomato, chopped
- 1 green onion, sliced
Instructions
Stir the soup, sour cream, ½ cup of salsa and chili powder in a medium bowl.
Stir 2 cups salsa, chicken and cheese in a large bowl. Add the black beans, corn, sautéed onion, peppers and garlic.
Add 1 cup of salsa/soup mixture to the chicken mixture.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 9 x 13" baking dish. Pour the remaining soup/salsa mixture over the filled tortillas. Cover the baking dish. (spray the foil so the cheese does not stick)
Bake at 350 degrees F. for 50 minutes or until the enchiladas are hot and bubbling.
Top with the tomato and onion.
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