Rachel recently spotted a yummy looking recipe on the back of a bag of shredded cheese and asked me to make it sometime. I didn't think we'd love it as written, but I tweaked it to suit our tastes and it was super yummy! Truthfully the original recipe would hardly recognize this one - but I was inspired and used what we had on hand.
One of the key ingredients was corn tortillas. I didn't have any and decided to make some and try my tortilla press that David gave me a couple of years ago. I tried it once before with flour tortillas and not so much of a success - but clearly it was made for corn tortillas because I had a much better experience this time! Here is the recipe I used for the tortillas.
White Chicken Enchiladas
2 c. cooked chicken, cut up
1 can black beans, drained and rinsed
Cream of Chicken Soup (homemade)
1 c. sour cream
Colby-Jack shredded cheese
Combine chicken and beans in a bowl and set aside. Combine cream soup and sour cream and cover bottom of a prepared 8x8 glass pan. Cut tortillas in half and form one layer. Top with half of the beans/chicken mixture and sprinkle on shredded cheese. Drizzle on about 1/2 c. sauce. Repeat layers ending with halved tortillas. Top with remaining sauce and sprinkle with cheese. Bake at 350 until heated through and cheese is melted and bubbly on top. Yum!
This turned out super yummy and I was so pleased that so much of it was made from scratch! :) Tried any new recipes lately?