easy cheesy beany chicken enchiladas

How To Make easy cheesy beany chicken enchiladas

• 1

  Preheat Oven to 350°
• 2

  Cover chicken with water, add Chicken Boullion Paste, and boil until cooked. Shred once cooled.
• 3

  In a microwave safe, large bowl, place the following: Cream of Chicken soup, Salsa, and cubed Velveeta. Microwave on high for 3 minutes, then stir. Repeat till Velveeta is melted and blends with the soup and salsa.
• 4

  Add Shredded Chicken and Black Beans to mixture and stir.
• 5

  Prepare a 13 x 9 pan with Pam.
• 6

  Spoon about two spoon fulls of mixture into a tortilla. Wrap sides up and place, seam side down, in prepared pan. Repeat with the rest of the tortillas.
• 7

  Fill sides in, around the filled tortillas, with any of the mixture that is left, then top Enchiladas with the shredded Cheddar Cheese.
• 8

  Bake in oven for 30min.
• 9

  **Serve with Sour Cream and/or Fresh Guacamole and Tostitos on the side. We prefer the Lime seasoned chips.
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