"The belly rules the mind."--Spanish Proverb

Chicken Enchiladas & Refried Beans Recipe

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This recipe for Chicken Enchiladas & Refried Beans, by , is from Our 3 Familes 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!

Contributor:  
Contributor:  
Debbie Leffler

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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