Chicken Enchiladas

Ok, I do my chicken enchiladas a little differently. But you'll find this recipe is a lot like the chicken enchilada soup.

Ingredients:

• 3 lbs boneless chicken breasts (cut into bite-size)
• 1 lrg can enchilada sauce
• 1 lrg can cream of chicken soup
• 2 sm cans tomato sauce
• 2 cans black beans
• 1 can corn
• 1 large onion (chopped, diced)
• 6 green onions (diced)
• 4 garlic cloves (diced)
• salt&pepper -to taste
• Lrg package soft flour tortillas
• veg.oil
• 3 lbs cheese
• tub sour cream

Instructions

• Tortilla Preparation:
• Heat up oil in skillet
• Lightly brown tortillas (they should not be stiff)
• Set aside

Chicken preparation:

• Cook bite-sized chicken in skillet with diced onion and garlic.
• Add salt and pepper.
• Set aside.

Sauce Preparation:

• In a large pot, add enchilada sauce, cream of chicken, tomato sauce, black beans and corn.
• Salt and pepper.
• Heat until boil.
• Pour 1/2 the mix in a bowl.
• Add chicken mix to pot. stir.

Enchilada preparation:

• In a large casserole dish, lay a tortilla.
• Spread chicken mix down the center of the tortilla with a spoon.
• Top with cheese.
• Roll tortilla burrito-style.
• Slide it to the side wall of the dish.
• Repeat those steps until your dish is full.
• Top all enchiladas with sauce mix (that was set aside.)
• Top with cheese.
• Place dish in oven until cheese has melted.

Enjoy!