Easy Cheesy Beany Chicken Enchiladas

1
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!

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

How to Make Easy Cheesy Beany Chicken Enchiladas

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.

Printable Recipe Card

About Easy Cheesy Beany Chicken Enchiladas

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