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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Rating:
★★★★★ 4 votes
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

Step-By-Step

1Preheat Oven to 350°

2Cover chicken with water, add Chicken Boullion Paste, and boil until cooked. Shred once cooled.

3In 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.

4Add Shredded Chicken and Black Beans to mixture and stir.

5Prepare a 13 x 9 pan with Pam.

6Spoon 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.

7Fill sides in, around the filled tortillas, with any of the mixture that is left, then top Enchiladas with the shredded Cheddar Cheese.

8Bake 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