Easy Cheesy Spicy Enchiladas

Total Time
35mins
Prep 10 mins
Cook 25 mins

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

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.
Most Helpful

4 5

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.