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Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

SERVINGS: 6 servings

PREP TIME: 15 minutes

COOK TIME: 45 minutes

TOTAL TIME: 1 hour

INGREDIENTS

1 tablespoon vegetable oil
1 large onion, chopped
1 HERB-OX® Chicken Bouillon Cube, dissolved in 1 cup hot water
1 (10 ¾-ounce) can cream of chicken soup
2 (10-ounce) cans of HORMEL® Premium Chicken Breast, drained
1 (15-ounce) can black beans, drained and rinsed
1 cup sour cream
1 cup shredded Mexican cheese blend
Sliced jalapeno pepper, if desired
10 small flour tortillas

DIRECTIONS

1.   Heat oven to 350°F. Heat oil in medium sauté pan. Add onion and cook until browned.
2.   In small bowl mix together chicken broth and cream of chicken soup in a small bowl. Spread a few tablespoons of mixture on bottom of 9x13-inch pan.
3.   In large bowl, combine remaining broth mixture, onion, chicken, beans and sour cream. Spread 2 tablespoons chicken mixture and sliced jalapeno pepper, if desired, in middle of each tortilla. Top with 1 tablespoon shredded cheese.
4.   Roll and place seam-side down in pan. Repeat with remaining tortillas. Bake 45 minutes.

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