Chicken Enchiladas
Chicken Enchiladas
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 5
Ingredients
- 1 can enchilada sauce, divided 10 oz.
- 4 oz. cream cheese cubed
- 1.5 cups salsa
- 2 cups cubed cooked chicken
- 1 can pinto beans, rinsed and drained 15 oz.
- 1 can chopped green chilies 4 oz.
- 10 flour tortillas 6 inches
- 1 cup shredded Mexican cheese blend
Instructions
-
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 chilies.
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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.
