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Sour Cream Chicken Enchiladas with Black Beans

Kraft Memeber Recipe
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Makes: 6 servings, 2 each Total Time: 45 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 1/2 cups chicken - 2 or 3 thick boneless breasts, cubed leftovers, whatever is on hand
  • 1 white onion, diced
  • 6 jalapeno pepper slices, chopped (if desired
  • 1 small can mushrooms, or 12 oz. fresh sliced (or sub 2 cans cream of mushroom for cup of chicken)
  • 1 or 2 packages taco seasoning, to taste
  • 4 cans cream of chicken soup (Campbell's less sodium kind)
  • 16 oz. container fat free sour cream
  • 1 large can black beans, drained
  • 2 cans corn, drained
  • 2 packages flour tortillas
  • 1 large package Mexican style shredded cheese
make it
In frying pan either cook chicken in 1 tsp. oil or place already cooked chicken. After 5 minutes, add diced onion, jalapenos and mushrooms and cook another 5 minutes or so, until the onions start to turn translucent. Add taco seasoning and water per directions and continue cooking for 5 minutes.

While that's cooking, in a large bowl combine all 4 cans of soup with the sour cream. Split mixture, putting half in a smaller bowl. Drain water from black beans and corn and add to chicken mixture, and heat just till warm. Turn off heat and add to the sour cream mix still in the large bowl.

Put a thin layer of the sour cream mix from the smaller bowl in the bottom of baking pan (to prevent sticking). Fill the tortilla with chicken mix and place seam side down in the pan. Top with the remaining sour cream mix from the small bowl when pan is full. Then cover with a layer of the Mexican style cheese.

Bake at 350°F for 30 or 40 minutes or until cheese is melted and mixtures are bubbling.
Notes
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use what's on hand


 
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