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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Walburn


1lb chicken breasts (boneless, skinless cut into small pieces
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1t dried cilantro leaves
2c refried beans (heated w/ Velvetta cheese)
1-10oz mild enchilada sauce
1-8oz tomato sauce
8-8" flour tortillas
3oz shredded sharp cheddar cheese
sour cream

Heat oven to 350
Spray 13x9" baking dish w/ Pam.
Spray large nonstick skillet w/ Pam.
Heat over medium-high heat until hot.
Stir fry chicken for 2 minute until no longer pink
Add bell peppers, onion & cilantro.
Stir fry for 3-4 minutes.
Remove from heat & stir in beans.
In medium bowl,combine enchilada sauce & tomato sauce.
Spoon 2T of sauce into bottom of baking dish (sprayed w/ Pam)
Spoon 1/2c chicken down center of tortilla.
Roll up & place seam side down in dish.
Pour reserved sauce over enchiladas; cover.
Bake 30-40 minutes until thoroughly heated.
Sprinkle with cheese & let stand for 5 minutes.

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