Chicken Enchiladas with Cream of Chicken Soup

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts
• 1 (10.75 ounce) can cream of chicken soup
• 1 (4 ounce) can diced green chiles, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 12 (6-inch) corn tortillas
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 teaspoon olive oil

Preparation Time:

• 30 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2/5 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Cook chicken in a skillet over medium heat until cooked through. Shred the chicken and set aside.
3. In a large bowl, combine cream of chicken soup, green chiles, black beans, corn, cheddar cheese, Monterey Jack cheese, and cooked chicken.
4. In the same skillet, heat olive oil and sauté onion and bell pepper until softened. Add to the chicken mixture.
5. Spread 1/2 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them seam-side down in a greased 9x13 inch baking dish.
6. Bake for 25-30 minutes, or until heated through and cheese is melted.

Nutritional Information:

• Serving size: 1 enchilada
• Calories: 350
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 500mg
• Carbohydrates: 35g
• Dietary Fiber: 5g
• Sugars: 10g
• Protein: 20g

Dish Characteristics:

• Savory and flavorful
• Creamy and cheesy
• Filling and satisfying
• Perfect for a main course or appetizer

User Comments:

• "These enchiladas were a hit with my family! The chicken mixture was creamy and flavorful, and the cheese melted perfectly."
• "I love that these enchiladas are so easy to make. They're perfect for a weeknight dinner."
• "The combination of chicken, beans, and corn was so delicious. I will definitely be making these again!"

Special Precautions and Tips:

• For a spicier enchilada, add chopped jalapeños to the chicken mixture.
• You can use any type of tortilla you like, such as wheat, flour, or spinach tortillas.
• Serve the enchiladas with your favorite toppings, such as salsa, sour cream, or guacamole.