Easy Cheesy Spicy Enchiladas

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Spray a frying pan with cooking spray then add the chicken.

3. 3

   Sprinkle with salt & pepper & with a dash or two of cayenne.

4. 4

   Cook until no longer pink.

5. 5

   Meanwhile, drain half of the juice from the Rotel tomatoes then blend them in a food processor.

6. 6

   Mix the cheddar soup & tomatoes together in a bowl.

7. 7

   Set aside 1 cup of the mixture to be used on top of the enchiladas.

8. 8

   Stir the sour cream, black beans, chicken, & 1 cup of cheese in with the tomato mixture.

9. 9

   Spoon 3 heaping tablespoons of the mixture into each tortilla then toll up.

10. 10

    Lay each tortilla seam down in a 9x13 pan.

11. 11

    Spread the remaining tomato mixture on top of the tortillas then sprinkle with 1/2 cup of shredded cheese.

12. 12

    Cook in the oven for 20 minutes or until the middles are warm.

13. 13

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.