I’ve made enchiladas a few times before and they have always been so easy and turned out so great. Another great thing about this is you can prepare them the night before and then stick them in the oven to heat them and melt the cheese right before you serve. When I saw Heather’s Dish post this recipe on Twitter they sounded so tasty! I decided to try to skim mine down a bit and add some shredded chicken & black beans. The recipe that follows is mine adapted loosely from Heather’s. Thanks for the inspiration Heather!
Green Chili Sour Cream Enchiladas with Chicken & Black Beans
2 – 3 chicken breasts
1 can black beans (or pinto beans)
1 can light cream of chicken soup
½ cup milk
4 oz can chopped green chilis
½ cup sour cream
1 ½ cups shredded cheese (I used pepper jack)
7 – 8 wheat tortillas
Salsa Verde (optional)
Cook chicken breasts and shred. Drain and rinse black beans. Heat cream of chicken soup, milk, and green chilis over low heat in a saucepan until warmed through and bubbly. Remove from heat and stir in sour cream. Spread ¼ cup sauce over the bottom of 13 x 9 inch pan. Assemble enchiladas with chicken, beans, small amount of sauce & cheese inside, roll and lay in pan. Top with remaining sauce then cheese. Heat in the oven at 350 for 10-15 minutes until cheese melts. Once they come out of the oven, top individual enchiladas with salsa verde & additional dollop of sour cream if desired.