Chicken Enchiladas
1 tablespoon Smart Balance
1/2 cup chopped onions
1/2 teaspoon garlic salt
1 (4 ounce) can diced green chilies
1 (14.1 ounce) can Amy's Semi-condensed cream of mushroom soup
1/2 cup lite sour cream (I used blended cottage cheese)
1 1/2 cups cubed cooked chicken breast (cooked with taco seasoning)
1 cup shredded Cheddar cheese, divided
1/4 cup non fat milk
6 corn tortillas
Preheat oven to 350 degrees
Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute
Add the garlic powder, green chilies, cream of mushroom soup and sour cream.
Mix well.
Reserve 3/4 of this sauce and set aside.
Add chicken and 1/2 shredded cheese to the sauce in the saucepan
Fill each tortilla with the chicken mixture and roll up.
Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk.
Spoon this mixture over the rolled tortillas
Top with the remaining cheese.
Bake for 30 to 35 minutes, or until cheese is bubbly.
5 Layer Tortilla Pie
1 (15 ounce) cans black re fried beans
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped tomatoes
5 corn tortillas
2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F.
In a large bowl, stir in re fried beans, 3/4 cup salsa and garlic.
In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
Place 1 tortilla in a pie plate.
Spread black bean mixture over tortilla to within 1/2 inch of edge.
Top with 1/4 cup cheese, and cover with another tortilla.
Spread with black bean mixture, and top with 1/4 cup cheese.
Repeat layering.
Cover with remaining tortilla, and spread with remaining black bean mixture and cheese.
Bake in preheated oven for about 30 minutes.
Cut into wedges, and serve.
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