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Simple Chicken Enchiladas Recipe

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This recipe for Simple Chicken Enchiladas, by , is from The Nedostup Family Cookbook Project, 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!
Contributor:  
Contributor:  
Janet Boehm
Category:
Category:
Ingredients:  
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 chilies
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives
Directions:
Directions:
Spoon 1/2 cup enchilada sauce into a greased 13x9-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 chiles.

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.
Number Of Servings:
Number Of Servings:
5 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Any beans can be used in this recipe in place of the pinto beans—for example, black beans or kidney beans.

Flour tortillas have a milder flavor and tend to get softer than the more hearty and fragrant corn tortillas. Both will work!

 

 

 

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