Four Seasons Enchiladas

Vicki Butts (lazyme)

By
@lazyme5909

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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Rating:
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Comments:
Serves:
8
Prep:
10 Min
Cook:
20 Min
Method:
Bake

Ingredients

4-oz can(s)
chopped green chilies, drained
4 oz
cream cheese, softened
2 c
cooked chicken or turkey, chopped
8
8-inch flour tortillas
16-oz jar(s)
salsa
16-oz can(s)
chili beans in zesty sauce, optional
1 c
cheddar cheese, shredded or monterey jack cheese, shredded

Step-By-Step

1Preheat oven to 350ºF.
2Lightly grease a 9x13 inch baking dish.
3In a medium bowl, mix chile peppers and cream cheese.
4Stir in chopped chicken or turkey.
5Place the tortillas in a microwave oven.
6Heat for 1 minute, or until the tortillas are softened.
7Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up.
8Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
9In a medium bowl, combine the salsa and beans.
10Spoon the mixture over the enchiladas.
11Sprinkle the top with cheese.
12Bake 20 minutes or til bubbly and lightly browned.

About this Recipe

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