I made a small variation to my normal Chicken Enchiladas recipe tonight so as to sneak some beans into the boys meal. They like beans, but tend to eat them better if they're in something, rather than a standalone side. I had thought about making rice tonight but decided not to, so I put the beans straight into the enchiladas.
10 flour tortillas 2 cups cooked, diced or shredded chicken 1 can red beans, drained and rinsed 1 can cream of chicken soup 1 cup sour cream 1 cup salsa 1t onion powder 2 cups cheese
Preheat oven to 350. In small bowl, mix soup, sour cream and salsa. In large bowl, mix together chicken, beans, half of the soup mixture, onion powder and 1 cup cheese. Heat tortillas in microwave for 30 seconds so they are flexible. Fill each tortilla with 2-3T filling and place seam down in a greased casserole dish. Pour remaining soup mixture over enchiladas, sprinkle with remaining cheese, and bake for 30 at 350 until golden and bubbly.
We served with additional sour cream and salsa, lime, corn, and salad with a honey lime chipotle vinaigrette. This recipe has been linked to the Grocery Cart Challenge Recipe Swap.