Chicken Enchiladas

Chicken Enchiladas

• 1 package Sundried Tomato Tortillas
• 1 can black beans
• 1 can corn
• 1 can green chilies
• 1 onion chopped
• 4 cups cooked leftover chicken, shredded or cubed
• 1 ~ 5oo ml. light sour cream
• 1 can mushroom soup
• 1 can refried beans
• 3 cups shredded cheddar or use shredded tex mex cheese

1. Spread the tortilla shells with a good tablespoon of refried beans.
2. Mix together the black beans, corn, green chilies left over chicken and chopped onion.
3. Mix together the mushroom soup and sour cream to make a sauce.
4. Put one third of sauce on the bottom of the pan.
5. Put one third in with the chicken mixture.
6. Divide the chicken mixture between the tortilla shells, and roll up. Lay them in a greased 9 by 13 pan. . you may need another pan.
7. Put the remainder sauce on top of the tortillas. . .and sprinkle with the cheese.
8. Bake in a 350 oven for about 30 minutes or until the cheese is bubbly and the dish is heated through.
9. Serve with salsa .. .guacamole and tortilla chips.