This recipe can be made with either ground beef, or for a
lighter version I sometimes use ground turkey. It’s not much
lighter though, as the majority of the fat is in the soup, sour
cream and cheese, but sometimes it’s nice to “think” we are
1 envelope mild taco seasoning
1 4.5oz can chopped green chiles, drained
1 small can yellow niblet corn
1 10 3/4oz can black beans, drained and rinsed
2 10 3/4oz cans cream of chicken soup
1 16oz container of sour cream
8 8” flour tortillas
2 cups shredded Fiesta blend cheese or Mexican cheese blend
Cook ground beef or turkey until no longer pink; drain off any fat or water that cooks out of the meat. Stir in the taco seasoning, corn, black beans and 1/2 the can of green chiles; set aside.
In a large bowl combine the remaining green chiles, sour cream and soup. Pour half the soup mixture into a lightly greased 13×9 baking dish and spread evenly to cover the entire bottom.
Spoon beef mixture down the center of each tortilla and roll up. Place tortilla, rolled seam down, on top of the cream/soup mixture in casserole dish. Top rolled tortillas with remaining cream/soup mixture, top with the cheese and bake at 350 for 25 minutes or until thoroughly heated and bubbly.
Makes 8 enchiladas or 4 servings of 2. Leftovers keep well in the frig for a few days and reheat nicely in the microwave.