Easy Chicken Enchiladas
Dayle Sherrill
I use about three boneless chicken breasts and poach them by putting them in a pot with water. Bring to a gentle boil, cover and turn heat to low. Cook. covered for 20 minutes.
ingredients
- 1 can (10oz) green enchilada sauce, 1 can red enchilada sauce. I use mostly green and just a little of the red.
- 4 ounces cream cheese cubed
- 1 1/2 Cup Picante Sauce
- 2 cups cooked chicken cut up
- 1 can pinto beans, rinsed and drained.
- 1 can chopped green chilis (4 oz)
- 10 flour tortillas (soft taco size)
- 1 cup shredded Mexican cheese blend
- Shredded lettuce, chopped tomato, sour cream for topping.
directions
- 1
Spoon 12 cup enchilada sauce into a greased 13x9 baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or til blended. Stir in the chicken, beans and chilies.
- 2
Place about 6 Tbs chicken mixture in a tortilla and roll up. Place seam side down in baking dis. Top with remaining enchilada sauce; sprinkle with cheese.
- 3
Cover and bake at 350 for 25-35 minutes or til heated and bubbly.
Source: TasteBook
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