Chicken Enchiladas


2 boneless, skinless chicken breasts
1 Tbs. season salt
8 flour tortillas
1 can cream of chicken soup
1 can black beans, drained and rinsed
1 can green chilies
1 (8 oz.) package cream cheese, cut into cubes
3 cups shredded cheddar cheese
1/2 tsp. chili powder
1/2 tsp. garlic powder
2 cans green enchilada sauce
1/2 cup Cotijas cheese
Sour Cream


1. Cook chicken breasts by filling large saucepan halfway with cold water. Place chicken in saucepan. Add salt and pepper to water. Cook over medium-high heat for 1/2 hour or until chicken is cooked all the way through. When done, turn off heat but leave pan on stove top and cover with lid. Allow to sit for 20 minutes, then remove chicken from water - doing this will keep chicken from drying out. Allow to cool and then shred using forks or food processor.

2. Combine ingredients in a large bowl, except 1 cup of cheese, enchilada sauce, sour cream, and avocado.  Pour 1 can of enchilada sauce into bottom of 9x13 pan.  Lay a tortilla flat and scoop 1/2 cup of filling onto tortilla.  Wrap tortilla, burrito style, and lay it, fold down, in the pan.  Repeat with remaining tortillas.  Pour remaining can of enchilada sauce over tortillas and top with Cotijas cheese.

3. Cover pan with foil and bake at 350 degrees for 45 minutes.  Remove foil and cook for another 15 minutes or until cheese has browned.  Serve with avocado, cilantro, and sour cream.