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