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simple-chicken-enchiladas.md

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Simple chicken enchiladas

A college favorite for when you have extra torillas and chicken lying around.

Ingredients

  • 2 cups Chicken Breast Meat (cooked)
  • 1 (15.5 ounce) can Pinto Beans
  • 1 cup Salsa
  • 6 6-inches Flour Tortillas
  • 2 cups Colby-Jack Cheese
  • 1 (8 ounce) package Cream Cheese
  • (optional) guac and sourcream

Tools

  • small saucepan
  • 9x13 inch baking dish
  • aluminum foil

Steps

  1. Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
  2. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans.
  3. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
  4. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Additional Notes

  • Reheating in microwave works well

References