EASY CHICKEN ENCHILADAS (from leftovers)
1 cup shredded cooked chicken meat
2 tablespoons dried onion flakes
1 can cream of chicken and mushroom soup
1/2 cup sour cream
1 can diced green chiles, drained
1 can black beans, drained and rinsed
1/2 cup yellow corn, cut from a cob or frozen
Salt and pepper to taste
5 or 6 corn tortillas
2 cups shredded Mexican-style cheese, or shredded cheddar
Butter for the casserole
Preheat oven to 375 degrees.
Butter a small ceramic casserole or baking dish. Set aside.
In a large bowl, combine the chicken, onion flakes, cream of chicken and mushroom soup, sour cream, diced green chiles, black beans and corn. Taste and adjust seasonings.
Place about 1/3 cup of filling on bottom of casserole. Cover with 1-1/2 corn tortillas. Spoon about half the remaining filling onto the tortilla. Sprinkle with 1/4 cup cheese. Top with one tortilla. Repeat layers. Top with 1-1/2 tortillas and smother with remaining cheese.
Bake for 30-45 minutes until bubbly and lightly browned.
Makes 2-3 servings.
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