four seasons enchiladas
(5 ratings)
Here's a simple enchilada recipe that doesn't use a tomato based or standard enchilada sauce. It's quick to throw together and can easily be adjusted for smaller portions.
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(5 ratings)
yield
8 serving(s)
prep time
10 Min
cook time
20 Min
method
Bake
Ingredients For four seasons enchiladas
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4-oz canchopped green chilies, drained
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4 ozcream cheese, softened
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2 ccooked chicken or turkey, chopped
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88-inch flour tortillas
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16-oz jarsalsa
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16-oz canchili beans in zesty sauce, optional
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1 ccheddar cheese, shredded or monterey jack cheese, shredded
How To Make four seasons enchiladas
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1Preheat oven to 350ºF.
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2Lightly grease a 9x13 inch baking dish.
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3In a medium bowl, mix chile peppers and cream cheese.
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4Stir in chopped chicken or turkey.
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5Place the tortillas in a microwave oven.
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6Heat for 1 minute, or until the tortillas are softened.
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7Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up.
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8Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
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9In a medium bowl, combine the salsa and beans.
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10Spoon the mixture over the enchiladas.
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11Sprinkle the top with cheese.
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12Bake 20 minutes or til bubbly and lightly browned.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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