Simple Chicken Enchiladas
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste.
Dovetailing Tip: Cook and prepare an additional 2 cups chicken to be used day 5 Chicken Bacon Alfredo French Bread Pizza.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 can | (10 ounces) enchilada sauce, divided |
| 4 ounces | cream cheese, cubed |
| 1 1/2 cups | salsa |
| 2 cups | cubed cooked chicken |
| 1 can | (15 ounces) pinto beans, rinsed and drained |
| 1 can | (4 ounces) chopped green chili |
| 10 | flour tortillas (6 inches) |
| 1 cup | (4 ounces) shredded mexican cheese blend |
| shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional |
Directions:
Directions
Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans and chilies. Place about 1/3 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired. Yield: 5 servings.
Source: tasteofhome.com
