22 February 2011

Baked Chicken and Black Bean Tacos

2 chicken breasts, cooked and shredded
1 can (14.5) oz. diced tomatoes with chilies, drained {SAVE THE JUICE FOR THE SAUCE!}
1 can black beans, drained and rinsed
diced white onion

1 can cream of chicken soup
1 cup sour cream
juice from the canned tomatoes with chilies
salt and pepper

1 cup shredded cheddar cheese
corn tortillas
favorite hot sauce
avocado slices

In 2 separate bowls, combine the filling ingredients and set aside. In the other bowl mix together using a whisk the ingredients for the sauce. Place the filling mixture into the corn tortillas, spoon the sauce over the mixture, and then top with shredded cheddar cheese. Place the tacos in a greased 9x13 baking pan. Bake at 350 degrees for 20 minutes.

*I took this picture before I baked my tacos in the oven. When they're done, the cheese will be all melted. Top with your favorite hot sauce and avocado slices. Enjoy!*

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