My Chicken Enchillada Recipe
Super Quick! 8 oz pkg cream cheese 1 C salsa (i use medium) 2 C chopped cooked chicken breast meat (I use the grilled Oscar Meyer, already cut, already cooked kind found in the lunch meat section, but have tried rotisserie too) 1 16 oz can pinto beans, drained well 6 (6 in) wheat tortillas 2 C shredded Mexican cheese 1 can of enchilada sauce DIRECTIONS Oven 350 Put enchilada sauce on bottom of your baking dish. Just enough to cover the bottom. In small saucepan over medium heat, combine the cream cheese & salsa. Stir until melted & blended. Add chicken&pinto beans. Fill tortillas with the mixture. Roll and place in baking dish. Cover with more enchilada sauce. Then with cheese. Cover with aluminum foil. Bake 30 min. Add your favorite toppings such as lettuce and tomatoes, or sour cream. So creamy and delish!! |
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| Oooh! That sounds delicious! Thanks, I can't wait to try it! |
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