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:

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

Directions Step-By-Step

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

About this Recipe

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