chicken enchilada
Deb's Chicken Enchilada
Ingredients
2 whole chicken breasts cooked and deboned and seasoned
1 - 15 oz. can of black beans
1 can green chilies
1 can of chicken soup
1 - 8 oz. sour cream
16 oz. mixed shredded cheese
salt, pepper, minced onions, parsley, and cayenne pepper
Tortillas
Directions
Mix the cut and deboned chicken, beans, chilies, soup, sour cream and seasonings over the stove for about 10 min. In a 9x13 in. pan, put a layer of soft shell tortillas, then half of the chicken mixture,and 8 oz. of the mixed cheeses. Repeat the layers ending with the cheese on top. Cover loosely with al. foil and bake at 350 for 30 min. Let stand covered for 10 min. before serving. May serve with hot sauce.
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