Using cream of chicken soup in place of enchilada sauce is a simple way to keep the heat down.
INGREDIENTS | YIELDS 6 enchiladas
- 1 tablespoon butter
- ¼ cup chopped scallions
- 1 teaspoon garlic, minced
- 1 can cream of chicken soup
- 1 cup light sour cream
- 2 cups chicken, cooked and shredded
- 1 cup black beans, drained
- 1 cup mozzarella cheese
- 2 ripe tomatoes, chopped
- 6 whole-wheat flour tortillas
- ¼ cup milk
- 1 cup shredded Cheddar cheese
Preheat oven to 350°F. Lightly grease a 9″ × 13″ baking dish.
In a medium saucepan, melt butter and sauté scallions and garlic until tender.
Add cream of chicken soup and sour cream. Heat all and mix together well.
Remove ¾ of sauce from pan and set aside. To the remaining ¼ in the pan, add chicken, black beans, mozzarella cheese, and tomatoes. Stir to combine.
Fill each whole-wheat tortilla with the chicken mixture and roll up. Place seam-side down in the prepared baking dish.
In a small bowl, combine the reserved ¾ of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with Cheddar cheese.
Bake for 30–40 minutes until cheese is bubbly.