This recipe is so quick and easy. You can modify the spiciness, with the intensity of the salsa and the green chilis to suit your taste. It’s a nice change from beef enchiladas.
Ingredients:
1 can (10 ounces) enchilada sauce,
mixed with 1 small can tomato sauce, (divided)
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked or shredded chicken
1 can (15-1/2 ounces) pinto beans, black beans or Kidney beans – rinsed and drained
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked or shredded chicken
1 can (15-1/2 ounces) pinto beans, black beans or Kidney beans – rinsed and drained
1 can (4 ounces) chopped green chilies
10 flour tortillas (6 inches)
10 flour tortillas (6 inches)
*I often use corn tortillas, but I quick fry them first, before filling with chicken mixture.
2 cups (4 ounces) shredded Mexican cheese blend or grated cheddar
Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional
Directions:
Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-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. Place about 6 tablespoons 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. Yield: 5 servings.