Chicken Enchiladas With Green and Red Sauce
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 453.59 g cut up cooked chicken
- 304.75 g can condensed cream of chicken soup
- 453.59 g can black beans
- 283.49 g package frozen corn, thawed
- 113.39 g can chopped green chilies
- 2.46 ml garlic powder
- 2.46 ml onion powder
- 20 corn tortillas
- 473.18 ml shredded cheddar cheese or 473.18 ml monterey jack cheese, blend
- 538.64 g can green enchilada sauce
- 473.18 ml salsa
- 236.59 ml sour cream
directions
- Drain and rinse beans and corn.
- Combine chicken, cream of chicken soup, beans, corn, chiles, and garlic powder and onion powder in a bowl.
- Preheat oven to 350.
- Grease bottom of 2 13'x9' pans.
- Soften tortillas in microwave, 5 at a time, between slightly damp paper towels for 50 sec. at a time.
- Scoop 3-4 T. chicken mixture into each tortilla, roll up and place edge side down in greased pan.
- Pour half of green sauce over each pan, half of salsa over each pan, and sprinkle each pan with one cup each of the cheese mixture.
- Bake in preheated 350 degree oven for 25 minutes. Serve with sour cream.
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RECIPE SUBMITTED BY
Married mom of 2. Love recipes, love to cook. I especially love it when I can find great tasting dishes that are actually healthy at the same time.