Sour Cream Enchiladas

1 can (4oz) diced green chiles
2 cans (10 3/4oz) cream of mushroom soup
1 C sour cream (about 8oz)
1 onion, diced
1 can black beans
1 C cheese
dash of oregano
cilantro
8-12 tortillas
Mix together and put into tortillas in a large baking pan

1 can green enchiladas sauce
Drizzle the sauce over the enchiladas. I save a little of the soup and sour cream and cilantro to blend into the enchilada sauce.
Top with more cheese if wanted...

Chili Soup

1 Tbs butter
1 C chicken, chopped (I usually start with it cooked)
1 large onion, diced
4 cloves garlic, minced
3-4 C chicken broth (or 2 cans)
2 cans Great Northern Beans, rinsed/drained
1 spoonful jalapenos, diced
1 can (8oz) diced green chilies
3 tsp cumin
1 - 1 1/2 tsp oregano
3 C shredded Monterey Jack (or I use a mozerella/sharp cheddar combo)
1/2 C sour cream

Saute chicken, onion, garlic in butter. Add, broth, beans, jalapenos, chilies, cumin, oregano. Simmer for about 10 minutes. Add cheese and sour cream and stir until cheese is melted.

WOW...this went over well. It was so good. I haven't tried it without the chicken yet but that will be my next experiment. I will update if it works well ;)