The Best Chicken Enichladas Ever

• 4 boneless skinless chicken breasts
• 8 flour tortillas (I use the big ones because they are easier to wrap everything up good in)
• 2 (10 3/4 ounce) cans cream of chicken soup
• 1 12 cups cooked white rice
• 1 (10 ounce) can black beans
• 1 (2 ounce) can green chilies
• 1 medium onion
• 2 (8 ounce) cans red enchilada sauce (you can use green if you dont like red, its still very good)
• 5 cups Mexican blend cheese

1. Dice Onions and place in frying pan with a tablespoon of olive oil.
2. Cut up Chicken into 2" Slices and fry with onions.
3. set aside.
4. In a 9x13 baking dish, pour some enchilada sauce in the bottom.
5. Mix Cream of Chicken soup, black beans, chiles, and cooked white rice in a large bowl.
6. (I put a little bit of cheese and sauce in with it also.
7. ).
8. Lay out tortilla shells.
9. On a tortilla place desired amount of the soup mixture & Chicken.
10. Sprinkle some cheese and some enchilada sauce on top, roll up both ends and place in baking dish.
11. When the dish is full pour the rest of the enchilada sauce on top and the rest of the cheese.
12. Bake on 350 for 30-45 Minutes.
13. ( I hope that i have explained this well -- I am doing this all from memory.
14. ).

chicken breasts, flour tortillas, cream of chicken soup, white rice, black beans, green chilies, onion, red enchilada sauce, blend cheese

Taken from www.food.com/recipe/the-best-chicken-enichladas-ever-281144 (may not work)