Baked Chicken Enchiladas

Long time readers might remember Johnny's surprise Fiesta birthday party last summer!


We made a whole variety of tasty Mexican treats, including some chicken enchiladas. My boss Linda was at the party and loved them so much, she's been asking me for a year to make them!

When I moved back in June it was the first thing she mentioned to me and I just haven't had the time until now to make them for her.

Just like the party, I made a really big batch. Enough for a pan to go to Linda and enough for us to have for dinner. Please feel free to cut the recipe down if you're just making it for a normal dinner. Otherwise make a pan for now and freeze a pan (before baking) for later!!

2 pkgs McCormick enchilada sauce mix
10 oz. can of tomatoes with green chiles
3 1/2 cups water
1/4 cup sour cream (I used reduced fat)
4 cups shredded cheese (I used a reduced fat blend)
~6 cups shredded, cooked chicken
1 can black beans, drained
2 dozen 8" flour tortillas

In a large high sided skillet mix together the sauce packets, tomatoes, and water. Cook over medium high heat until bubbly. Stir in the sour cream until smooth and let simmer a few minutes to thicken.

Shred chicken into a large bowl. Add 1/4 of the sauce, 1 cup of cheese, and the drained can of black beans. Toss everything until well mixed.

Spray two large baking pans with non stick spray. Fill each tortilla with a thin strip of the mixture down the center, wrapping to close. Place fold side down into the baking pan.

Pour the remainder of the sauce over the enchiladas. Sprinkle with remaining cheese. Cover with foil and bake in a 400° oven for 30 minutes. Serve with extra sour cream.