Chicken Enchiladas
Serves 3-5, depending on how many you eat. :)
Makes: 6 enchiladas
Prep time: 30 minutes
Bake time: 45 minutes
6 flour tortillas
6-8 skinless, boneless, thawed chicken tenders, cut into small chunks
1 tablespoon extra virgin olive oil
1 12 ounce purchased enchilada sauce
1 10 ounce cream of chicken soup
1/2 cup cooked brown rice
1 cup shredded cheddar cheese
1/4 cup sour cream
1/2 cup black beans, drained
1 cup onion, finely chopped
To garnish: 1/4 cup chopped black olives, 1 tomato, 2 green onions, & handful of cilantro.
Preheat oven to 350 degrees.
In a large bowl, combine 1 cup of enchilada sauce, 1/2 of cream of chicken soup, brown rice, 1/2 cup shredded cheese, sour cream, & black beans. Give it a good stir and set aside.
Heat olive oil in medium frying pan over medium-high heat. Cook chicken 5-6 minutes or until done, adding onion the last 2-3 minutes. Add to enchilada mixture and stir.
Fill tortillas with this mixture as shown below.
Makes: 6 enchiladas
Prep time: 30 minutes
Bake time: 45 minutes
6 flour tortillas
6-8 skinless, boneless, thawed chicken tenders, cut into small chunks
1 tablespoon extra virgin olive oil
1 12 ounce purchased enchilada sauce
1 10 ounce cream of chicken soup
1/2 cup cooked brown rice
1 cup shredded cheddar cheese
1/4 cup sour cream
1/2 cup black beans, drained
1 cup onion, finely chopped
To garnish: 1/4 cup chopped black olives, 1 tomato, 2 green onions, & handful of cilantro.
Preheat oven to 350 degrees.
In a large bowl, combine 1 cup of enchilada sauce, 1/2 of cream of chicken soup, brown rice, 1/2 cup shredded cheese, sour cream, & black beans. Give it a good stir and set aside.
Heat olive oil in medium frying pan over medium-high heat. Cook chicken 5-6 minutes or until done, adding onion the last 2-3 minutes. Add to enchilada mixture and stir.
Fill tortillas with this mixture as shown below.
Place filled tortillas in a greased 3 quart pyrex glass baking dish as shown on the right. Spoon the remaining cream of chicken soup over top of each enchilada, then drizzle remaining enchilada sauce over everything, cover with aluminum foil.
Bake at 350 degrees for 30-45 minutes or until hot & bubbling. Take aluminum foil off & sprinkle remaining 1/2 cup of cheese over top and bake for 5 more minutes or until cheese is melted.
Bake at 350 degrees for 30-45 minutes or until hot & bubbling. Take aluminum foil off & sprinkle remaining 1/2 cup of cheese over top and bake for 5 more minutes or until cheese is melted.
I got a little crazy with the pictures, but here is the finished product!!! Sprinkle olives, tomato, green onion, & handful of cilantro over top to garnish.