Sometimes the best meals come out of complete random ingredients. I needed to go grocery shopping and didn't have time so I grabbed some ingredients from the pantry and made some of the best enchiladas that we've ever had. These enchiladas were delicious, cheesy, and oh so easy!
Grabe Enchiladas
1 lb. ground chicken
1 can low sodium cream of mushroom soup
1 small can of corn niblets, drained
1 small can of diced green chilies, drained
1 can black beans (15 ounces), rinsed and drained
1 can of enchilada sauce, green or red
3/4 C. shredded cheese
7 Life Balance tortillas
Mexican spices (Chile Pepper, Cumin, Chipotle Powder etc.)
Preheat your oven to 375. Saute your ground chicken with your Mexican spices and a little olive oil. We used 2 teaspoon of chipotle powder, and a couple shakes of chili powder and cumin. When the chicken is browned (about 10-12 minutes) add the cream of mushroom soup, corn, diced green chilies, and black beans. Mix thoroughly and remove from the heat. At this point, you could add more spices if you wanted more of a kick but beware if you are using chipotle powder since it has quite a kick! Spray a 13x9 dish with Pam and pour enough enchilada sauce in the bottom so just cover (about 1/4 of your can). Load your tortillas up generously.
(Just a disclaimer: the picture above doesn't do this filling justice. I can assure you these are really delicious!) Roll up and place seam side down in your dish. When you are finished with the tortillas top them with the remaining enchilada sauce.
Top the enchiladas with cheese and cook for 20-25 minutes. Switch your oven to Broil and put the pan on the top level and broil for 5 minutes or less to brown the cheese on top.
Serve with chopped romaine, tomatoes, and fresh salsa. And, as always, ENJOY!

