- 1 package of frozen chicken breast meat for fajitas
- 1 onion
- 1 can green chilis
- 1 can rotel
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper (more to taste)
- 1 can cream of chicken soup
- 8 ozs sour cream
- 1 can black beans
- 8 tortillas (I used cheddar jalepeno flavored ones)
- large package of shredded cheddar or mexican cheese
Saute your chicken with the onion and green chilis until heated
(that’s they beauty of that chicken fajita meat, it’s already cooked!)
Add the rotel, cumin, cayenne pepper and black beans and simmer for about 5-10 minutes.
Combine the sour cream and cream of chicken soup and spread about a tablespoon in the middle of each tortilla, a scoop of the meat mixture, sprinkle with cheese and roll “enchilada style” and place into a greased 9×13 dish. Continue to fill all 8 tortillas. The remaining soup mixture is spread on top, as well as the remaining cheese. I placed some of the beans and tomatoes down the center also.
Cover and Bake at 350 degrees for 30 minutes.
Amount Per Serving: Calories: 555 Total Fat: 22g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 75mg Sodium: 1218mg Carbohydrates: 60g Fiber: 7g Sugar: 3g Protein: 29g