Easy Cheesy Spicy Enchiladas

READY IN: 35mins
Nasseh
Recipe by Nasseh

I came up with this recipe after searching through countless others that either had cream of mushroom or cream of chicken soup.

Top Review by NELady

These were pretty good enchiladas! I didn't think they were too spicy - in fact, I could have upped the heat factor a little bit. They were very creamy, and the black beans were a nice addition. Made for PRMR Tag.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Spray a frying pan with cooking spray then add the chicken. Sprinkle with salt & pepper & with a dash or two of cayenne. Cook until no longer pink.
  3. Meanwhile, drain half of the juice from the Rotel tomatoes then blend them in a food processor. Mix the cheddar soup & tomatoes together in a bowl. Set aside 1 cup of the mixture to be used on top of the enchiladas.
  4. Stir the sour cream, black beans, chicken, & 1 cup of cheese in with the tomato mixture.
  5. Spoon 3 heaping tablespoons of the mixture into each tortilla then toll up. Lay each tortilla seam down in a 9x13 pan.
  6. Spread the remaining tomato mixture on top of the tortillas then sprinkle with 1/2 cup of shredded cheese.
  7. Cook in the oven for 20 minutes or until the middles are warm. Serve hot.

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