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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Enchiladas & Refried Beans Recipe

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This recipe for Chicken Enchiladas & Refried Beans is from Our Family Cookbook 2020, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Enchiladas:
• 2 cups cooked chicken ; diced
• 6 oz. Monterey Jack cheese ; (1 1/2 cups) shredded
• 1/2 cup sliced roasted red bell peppers ; (from 7.25 oz. jar)
• 1 can Old El Paso Chopped Green Chiles
• 1 cup sour cream
• 1 can Old El Paso Enchilada Sauce
• 8 (8-inch) flour tortillas
• 6 oz. Cheddar cheese ; (1 1/2 cups) shredded

Refried Beans:
2 cans Refried Beans
1 jar Salsa
Directions:
Directions:
Enchiladas
1: Heat oven to 350 F. Spray 13x9 inch (3qt) baking dish with nonstick cooking spray. In medium bowl, combine chicken, Monterey Jack cheese, roasted peppers, chiles and sour cream; mix well.
2: Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in sprayed baking dish. Top enchilads with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3: Bake at 350 F for 45-60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. If desired, serve with lettuce, tomato, avocado and additional sour cream.

Refried Beans:
Add beans and salsa to a fry pan to warm and mix. I start with 1/2 jar of salsa and add to your liking.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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