I usually make these with whatever I have on hand, so they are usually never the same twice.
Tonight I cut up two skinless, boneless chicken breast into bite size pieces. Seasoned the chicken with garlic, black pepper, taco seasoning, to this I added 1 can cream of celery soup, 1 can black beans (drained and rinsed) diced spicy tomatoes and 1 can of green chile enchilada sauce. I roll them in whole wheat tortilla shells add green chile enchilad sauce, cheese on top and bake at 375degrees for 15 minutes. yummy!
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