This is a great, flexible enchilada recipe with a quick, easy list of ingredients. It calls for chicken, but I replaced it with half ground venison/half black beans, and that seemed to work out well.
I also used hot picante sauce (and a little too much of it), and the result was a meal that I thought was great but made smoke come out of my wife's ears. If you're not a fan of spicy food, stick to mild/medium.
- 1 10 3/4 oz of cream of chicken soup, preferably the fat-free kind
- 1/2 cup of sour cream
- 1 cup picante sauce
- 2 tsp chili powder
- 1/2 cup Monterrey jack cheese (I used a mexican blend)
- Additional cheese for on top, if desired
- 6-8 flour tortillas, warmed
- 2 cups of shredded chicken (or 1 cup of ground beef/venison and 1 cup canned black beans, drained and rinsed)
In a bowl, combine the soup, sour cream, picante sauce and chili powder. Take one cup of this mixture, and combine it in another bowl with the cheese, meat and beans (if using).
Lightly grease a 9x9 baking dish (they'll fit tightly, but it should work). Spoon some filling into a tortilla, roll it up and place it seam-side-down in the dish. Repeat with the remaining tortillas. Once all the tortillas are in the dish, pour the remaining soup mixture over the top.
Cover with foil and bake 40 minutes at 350. If you're adding cheese, remove the foil at this point, put the cheese on top and bake for another 5-7 minutes. Give them a few minutes to cool before serving.