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Chicken enchiladas

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Ingredients/Components

water - 1/2 c
salad oil - 1/2 c
chopped onion - 1 c
shredded Cheddar cheese - 1 c
ground cumin - 1 tsp
large clove garlic, minced - 1 item
taco sauce - 1 jar
flour tortillas - 8 item
chopped green chilies, drained - 1 can
can black bean or bean with bacon soup - 1 item
shredded cooked, boneless breast chicken - 2 c

How to make chicken enchiladas:

In 8-inch skillet over medium heat in hot oil, cook onion and garlic until tender, stirring occasionally. Stir in soup, chicken, water, cumin and chilies. Heat through. Butter tortillas, wrap in foil and heat in 350° oven for approximately 10 minutes. Spoon about 1/3 cup soup mixture onto each tortilla; roll up. Arrange tortillas in 12 x 8-inch baking dish. Pour taco sauce evenly over enchiladas. Sprinkle with cheese. Cover with foil. Bake at 350° for 25 minutes, uncover, bake 5 more minutes.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.7

Average rating: 3.7, total votes: 9

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