Creamy Black Bean Enchiladas
photo by slickchick
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 304.75 g can condensed cream of chicken soup
- 226.79 g low-fat sour cream
- 236.59 ml picante sauce (I use Pace medium)
- 14.78 ml chili powder
- 2 (850.48 g) can black beans, drained
- 236.59 ml shredded cheddar cheese
- 8 flour tortillas
- 2 medium tomatoes, chopped
- 2 green onions, sliced thinly
directions
- Combine soup, sour cream, picante sauce, and chili powder.
- In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
- Divide bean mixture into tortillas.
- Roll with seam down in a 9x13 pan.
- Pour remaining sauce over top of enchiladas.
- Cover and bake at 350 for 40 minutes.
- (I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.
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Reviews
RECIPE SUBMITTED BY
Shiraz
San Francisco, CA
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