Ingredients:
1 lb cut up cooked chicken
1 (10 3/4 ounce) cans condensed cream of chicken soup
1 (16 ounce) cans black beans
1 (10 ounce) packages frozen corn, thawed
1 (4 ounce) cans chopped green chilies
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
20 corn tortillas
2 cups shredded cheddar cheese or 2 cups monterey jack cheese, blend
1 (19 ounce) cans green enchilada sauce
2 cups salsa
1 cup sour cream
Directions:
Drain and rinse beans and corn.
Combine chicken, cream of chicken soup, beans, corn, chiles, and garlic powder and onion powder in a bowl.
Preheat oven to 350.
Grease bottom of 2 13’x9′ pans.
Soften tortillas in microwave, 5 at a time, between slightly damp paper towels for 50 sec. at a time.
Scoop 3-4 T. chicken mixture into each tortilla, roll up and place edge side down in greased pan.
Pour half of green sauce over each pan, half of salsa over each pan, and sprinkle each pan with one cup each of the cheese mixture.
Bake in preheated 350 degree oven for 25 minutes. Serve with sour cream.
Servings: 8-10
Time preparation: 25 min.
Time total: 50 min.