hearty chicken enchiladas
This recipe came about as a result of my being unable to find a recipe for chicken enchiladas that had EVERYTHING in it that we like. So I created my own. The chicken mixture is nice and creamy and the "spiciness" can be adjusted to individual tastes.
No Image
prep time
20 Min
cook time
35 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 2 1\2 - 3 cups chopped cooked chicken (i use a rotisserie chicken)
- 1 can red enchilada sauce
- 1 can black beans, undrained
- 1 jar mild salsa
- 1 package old el paso taco seasoning
- 8 - 12" corn tortillas
- 2 cups shredded colby-jack cheese
- 8 ounces block cream cheese
- - sour cream (optional)
How To Make hearty chicken enchiladas
-
Step 1Put the 6 oz block of cream cheese in a 12-inch skillet. Add the black beans, undrained, taco seasoning, 1/2 of salsa and 1/2 of the enchilada sauce. Heat using medium heat until the cream cheese is thoroughly mixed and is completely "melted".
-
Step 2Add the chopped cooked chicken. Cook for an additional 10 minutes so that the chicken mixture is hot and well mixed.
-
Step 3One at a time take a 12" tortilla and spoon some of the chicken mixture onto the tortilla, along the edge. Then carefully roll the tortilla up and place the rolled tortilla, seam side down, into a 13 x 9 inch baking dish.
-
Step 4Mix the remaining enchilada sauce and salsa in a small bowl. Carefully spoon this mixture over the top of all of the enchiladas.
-
Step 5Sprinkle the cheese of the top of the enchiladas. Put in the oven and bake for 30-35 minutes. A dollup of sour cream can be put on top of each serving if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes