Chicken Enchiladas

Chicken Enchiladas Ingredients

24 ounces Chicken breast diced, boneless, skinless	1 cup Onion diced
8 ounces Reduced-fat Sour Cream	4 ounces Mild Diced Green Chilies
8 ounces Reduced-fat Cream cheese	10 Tortillas
8 ounces Reduced-fat Cream of Celery Soup	1/2 can (15 oz) Black beans Rinsed, Drained
12 ounces Sharp Cheddar Cheese

Instructions for Chicken Enchiladas

1) Saut diced chicken and season to taste (chili powder, salt, garlic powder, pepper, cayenne pepper)
2) Saut diced onion until transparent (season similarly)
3) Mix softened Cream Cheese, Sour Cream, Chilies, and Cream of Celery Soup in large bowl
4) Mix in about 10oz of Cheddar Cheese and Black Beans
4) Fold in Onion and Chicken
5) In deep pan, scoop mixture into tortillas - wet top flap of tortilla with mixture to seal
6) Dab additional mixture onto top of enchiladas and sprinkle with remaining Cheese
7) Bake ~~at; 350F for 35-40 minutes uncovered on middle rack (if frozen, cook covered for one hour then uncovered for 10-15 minutes)
8) Freeze or refrigerate pan of uncooked enchiladas for use later (they cook better than they reheat)

Main Ingredient: ChickenCuisine: Mexican

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