Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Simple Chicken Enchiladas #076
About the Recipe
This recipe is so quick and easy, and I always receive a ton of compliments.
It quickly becomes a favorite of friends whenever I share the recipe.
Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste.
—Kristi Black, Harrison Township, Michigan
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 5 servings.
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 chiles
• 10 flour tortillas (6 inches)
• 1 cup shredded Mexican cheese blend
• Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives
Getting it done:
• 1. Spoon 1/2 cup enchilada sauce into a greased 13×9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles.
• 2. 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.
• 3. Cover and bake at 350° until heated through, 25-30 minutes.
If desired, serve with lettuce, tomato, sour cream and olives.
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