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chicken breast chicken broth oregano bay leaf onion black beans tomatoes green chilies cumin ground cayenne pepper fresh cilantro flour tortillas Campbells cream blend cheese green onion
Viewed: 32 - Published at: 8 years agoIngredients
- 1 -1 12 lb boneless skinless chicken breast
- 2 (14 1/2 ounce) canslight fat free chicken broth
- 1 tablespoon dried oregano
- 1 bay leaf
- 1 small onion, chopped
- 1 (15 ounce) can black beans, rinsed
- 1 (10 ounce) can diced tomatoes with green chilies, drained (I use Ro-Tel brand)
- 1 (4 1/2 ounce) can green chilies, chopped
- 2 teaspoons cumin
- 1 teaspoon ground cayenne pepper
- 14 cup fresh cilantro, chopped
- 8 (8 inch) flour tortillas
- 1 (10 3/4 ounce) Campbell's Cream of Chicken Soup, Healthy Request
- 2 cups Mexican blend cheese, I use Kranft 2%
- 12 cup green onion, diced
Method
- Pre-heat oven to 350 degrees & lightly grease a 13x9" baking dish.
- Depending upon the size of your enchiladas, you might need an additional greased 9x9' pan.
- In a large skillet (with lid) over MED-HIGH heat, bring to boil both cans of chicken broth with 1 additional can of water, oregano, bay leaf, and chopped onion.
- Once mixture has come to a boil, add chicken breasts and cover.
- Poach chicken for 20 minutes over MED-HIGH heat, turning once half-way thru cooking.
- While chicken is poaching, in a medium size bowl mix together; rinsed black beans, RO*TEL, green chilis, cumin, cayenne pepper, and chopped cilantro.
- Set aside.
- Once your chicken is fully cooked, place it in a large mixing bowl.
- When cool enough, finely shred chicken with two forks, then add black bean mixture and toss all together.
- Set aside & save your cooking liquid from the chicken!
- In a small mixing bowl, add can of cream of chicken soup and whisk soup together with an equal amount of cooking liquid from your chicken breasts.
- Set aside.
- Pile chicken mixture into flour tortillas and roll.
- Line greased baking dish with enchiladas, seam side down.
- Pour over cream of chicken soup and top with Mexican cheese and diced green onions.
- Cover with foil and bake for 35 minutes in a 350 degree oven.
- Remove foil for last 5 minutes of baking.
- I liked to serve these enchiladas topped with fresh Pico de Gallo and light sour cream.
