The Absolute Best Chicken Enchilada Recipe You'll Ever Try... |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house. Ingredients:
1 (10 ounce) can enchilada sauce, divided |
4 ounces cream cheese, cubed |
1 1/2 cups salsa |
2 cups shredded chicken |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (4 ounce) can chopped green chilies |
8 extra 10-inch flour tortillas |
1 cup shredded mexican blend cheese |
shredded lettuce, chopped tomato, sour cream, and black olives |
Directions:
1. Spoon 1/2 cup enchilada sauce into a greased 13 x 9 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.
2. Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
3. Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.
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