Preheat your oven to 350 degrees.
- 1 large can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup salsa
- 2 teaspoons chili powder
- 3 cups cooked and shredded chicken breast
- 1/2 cup black beans (drained, rinsed)
- 1 cup shredded Monterey Jack or Mexican blend shredded cheese, whatever you like better
- 8 to 10 flour tortillas
- 1/2 cup chopped tomatoes
- 6 chopped green onions
Stir condensed soup, sour cream, salsa, chili powder, chicken and black beans in a bowl. Spoon this mixture into eight to ten tortillas. Top with cheese and roll. Spray a 9×13 baking dish with cooking spray and place tortillas in pan side by side seam-side down.
Top with the leftover soup mixture, chopped tomato, onion and additional cheese if desired. Bake 350 for 40 minutes or until bubbly.
Why I like it
This recipe has been in my book for probably 10 years. I’m on a quest to try recipes from the dozens of cookbooks I own – you know, the ones from churches, local banks and schools? You know those recipes are good! Luckily, this one was really easy and delicious! For a local twist, try Kramer’s or Mad Butcher’s salsa – both are Iowa products.
This is also a great dish to share. I’m always looking for good recipes to take to my kids when I babysit or to a friend going through a tough time. This one is perfect for that.
I like to make shredded chicken ahead of time either when it’s on sale or I have the time to do it. Boiling the chicken in broth and then keeping the stock for another recipe is my favorite way. You can also freeze the stock and extra shredded chicken. Or, you can buy an already-cooked rotisserie chicken, shred it and do the chicken that way. Then, you just dump everything else in!