Total Time
30mins
Prep 10 mins
Cook 20 mins

My variation of MizzNezz's wonderful recipe. I love hers, but we made a few changes and I wanted to see the nutritional information for my modifications.

Ingredients Nutrition

Directions

  1. Heat oven to 375-degrees.
  2. In a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese.
  3. Heat butter in a pan; add onion and chili powder; cook until tender.
  4. Add chicken mixture to pan, heat.
  5. Spread 1/4 cup mix along center of each tortilla. Roll, place seam side down in baking dish.
  6. Pour enchilada sauce over enchiladas.
  7. Bake, covered, for 15 minutes. Uncover, sprinkle cheese, continue cooking until melted.