Easy Cheesy Beany Chicken Enchiladas

Paige Nicholas

By
@Isababe

This is quick to put together if you have left over chicken, but even if you don't this is easy, satisfying, and as my husband rates it, 4 Tummy pats!


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Comments:

Serves:

4-8

Prep:

45 Min

Cook:

30 Min

Method:

Bake

Ingredients

2
boneless chicken breasts
2 Tbsp
chicken bouillon paste
1 c
salsa, chunky
1 can(s)
cream of chicken soup
1 can(s)
black beans
8 oz
velveeta, cubed
2 c
cheddar cheese, shredded
8
flour tortillas

Directions Step-By-Step

1
Preheat Oven to 350°
2
Cover chicken with water, add Chicken Boullion Paste, and boil until cooked. Shred once cooled.
3
In a microwave safe, large bowl, place the following: Cream of Chicken soup, Salsa, and cubed Velveeta. Microwave on high for 3 minutes, then stir. Repeat till Velveeta is melted and blends with the soup and salsa.
4
Add Shredded Chicken and Black Beans to mixture and stir.
5
Prepare a 13 x 9 pan with Pam.
6
Spoon about two spoon fulls of mixture into a tortilla. Wrap sides up and place, seam side down, in prepared pan. Repeat with the rest of the tortillas.
7
Fill sides in, around the filled tortillas, with any of the mixture that is left, then top Enchiladas with the shredded Cheddar Cheese.
8
Bake in oven for 30min.
9
**Serve with Sour Cream and/or Fresh Guacamole and Tostitos on the side. We prefer the Lime seasoned chips.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy