I make these quite frequently because they are so fast and we like to pretend we're Mexican. But mostly this meal is just about as Mexican as Taco Bell, but still delicious.
Ingredients:
1 can cream of chicken
1 can cream of mushroom
1 small can diced green chiles
1 can black beans
1/2 - 1 can corn (optional)
1/2 cup mexican-blend cheese
1 can enchilada sauce (I have made this homemade before, but that'll have to be a different post...)
Mix the above ingredients everything together, leaving half the can of enchilada sauce to go on the top at the end.
2 Chicken breasts, thawed
1 tbsp oil (olive or vegetable)
1 tsp garlic from garlic jar
1/4 onion, diced small
Cut the chicken breasts into small, bite size pieces. Throw the chicken, garlic, and onion together to cook in the oil. Add:
1 tsp lemon juice
1 tsp chili powder
Dash of cayenne pepper
Garlic Salt/ Seasoning salt (to taste)
Pepper
Cook until white, and inside is still running with clear juices. You can either shred the chicken or keep it chunky. Add chicken to the bowl of creamy enchilada goodness.
Warm up 6-10 corn tortillas either in a pan with oil or butter, or just throw them in the micro for 30 seconds with a damp paper towel on top.
Place a heaping spoonful of the mixture in a tortilla, wrap it once, placing the tortilla seam-side down into an oiled baking pan. Continue with rest of the enchilada mix, smashing the tortillas in nice and tight. Cover the entire pan of tortillas with the remaining enchilada sauce, making sure to leave no pieces dry (or else they will get crunchy in the oven). Then top with lots of cheese!
Bake at 400 degrees for about 20 minutes, or until cheese is melted and the sauce is bubbling.
Serve topped with lettuce, tomato, salsa, and sour cream. A great meal for lots of people!
As always, I suck at taking pictures...
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