prep time: tbd
cook time: 30 - 35 minutes
1 clove garlic - minced
4-ounce can diced green chilies
1 can mushroom soup
1/2 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1/3 cup sour cream
1 tablespoon oil
1 teaspoon cumin
1 1/2 teaspoon chili powder
4 chopped green onions - green parts reserved
2 cloves garlic - minced
6 boneless chicken thighs - cut into chunks
1 can black beans - drained and rinsed
1 cup shredded cheddar cheese
6 12-inch tortillas
1. in a medium bowl add garlic, green chillies, soup, sour cream, salsa, chili powder and cumin. mix well. set aside
1. preheat oven to 350 degrees. lightly grease a large baking dish. in a saute pan heated to medium-high heat, add 1 tablespoon of oil. saute chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt and pepper to taste. add garlic and white part of green onions. saute for a couple more minutes. add black beans. heat through 1 minute and remove from heat. add 1/2 cup of soup mixture and mix well.
2. divide chicken mixture into 6 portions. fill a tortilla with the chicken mixture and roll up. place seam side down in the baking dish. repeat with remaining mixture and tortillas.
3. spoon the sauce over the rolled tortillas and top with shredded cheddar cheese. bake for 30 - 35 minutes or until cheese is bubbly. top with reserved green onions.
- meal planning 101