"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken, Veggie & White Bean Enchiladas Recipe

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This recipe for Chicken, Veggie & White Bean Enchiladas, by , is from Friends and Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Hufford

Category:
Category:

Ingredients:  
Ingredients:  
1 T olive oil
breast meat from a rotisserie chicken (or chicken breast, cooked and shredded)
15.5 oz can great northern beans (drained and rinsed)
1 tomato (diced)
1 c mushrooms (diced)
1 c spinach
4 oz cream cheese
1/2 c Mexican blend cheese shredded
1 pkg tortillas

Directions:
Directions:
Preheat oven to 350.
Heat olive oil over medium heat in a large saute pan. Add chicken, mushrooms, and beans. Add spinach and heat until wilted. Add tomatoes. Stir in cream cheese until mixture is covered.
Remove from heat. Spoon mixture into 8 tortillas. Roll and place in a 9 x 13 greased baking dish. Top with cheese.
Bake in oven for 30 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 min

 

 

 

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