Sunday, August 24, 2014

Chicken and Black Bean Enchiladas



1 T. butter
1 large onion, chopped
1 C. frozen whole kernel corn
1 15 oz. can black beans, drained and rinsed
1 4 oz. can diced green chilies
4 C. shredded, cooked chicken
1 10.5 oz. can cream of chicken soup
1/4 C. milk
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. smoke paprika
1/4 tsp. black pepper
8 flour tortillas
8 oz. shredded Colby jack cheese
Toppings: Lettuce, green onions, tomatoes (whatever your family likes)
In a large skillet over medium high heat, melt the butter and add in the onion and sauté for 4-5 minutes. Stir in the frozen corn, black beans, diced green chilies, chicken and seasonings. Lower heat to medium and cook to warm through. Add in 1/4 C. of the cream of chicken soup to the mixture and stir to combine. Remove from heat. Whisk together remaining soup with the milk and set aside. Heat the tortillas in the microwave for about 40 seconds. Remove and begin assembling by taking a tortilla and place a little cheese in the center, then two big spoonful's of the chicken mixture (I used a wooden spoon). Bring the outside edges to towards the middle and roll up. Place in a 9x13" lightly greased casserole dish. Repeat with remaining tortillas. Pour the remaining soup mixture over the top and sprinkle the remaining cheese over that. Bake at 350 degrees for 30 minutes. Serve with your favorite toppings.

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