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cream of chicken soup jarmild green chili salsa fresh cilantro onion pinto beans black beans blend cheese tortillas
Viewed: 90 - Published at: 3 years agoIngredients
- 1 can cream of chicken soup
- 1 (12 ounce) jarmild green chili salsa
- 12 cup fresh cilantro, chopped
- 1 small onion
- 1 can pinto beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 2 cups Mexican blend cheese
- 1 package 6-inch tortillas
Method
- *spray13x9 baking dish with non-stick cooking spray Whisk soup and 1/2 to 2/3 soup can of water in a bowl until smooth.
- Stir in salsa adn 1/4 cup of cilantro and 1/2 of the onion In a large bowl mix beans, 1 cup cheese, 1 cup sauce, and remaining cilantro and onion.
- Wrap tortillas in dampened paper towels and microwave on high 2 to 3 min.
- until hot and pliable.
- Keep wrapped until ready to use.
- Working with 1 warm tortilla at a time, spoon 1/3 cup bean mixture down the center of the tortilla; roll up and place seam side down in the prepared baking dish.
- If going to cook later, cover enchiladas with fresh damp paper towels; cover dish tightly with foil.
- Refridgerate dish, sauce, and rest of cheese for up to two days.
- Heat oven to 350.
- Uncover baking dish; pour sauce over top of enchiladas; Cover baking dish loosely with foil Bake 30 min.
- ;uncover, sprinkle with remaining cheese and bake 20 min.
- longer or until sauce bubbles around edges and cheese has melted.
