four seasons enchiladas

Name: Four Seasons Enchiladas
Prep time: 10 min
Cook time: 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 4-oz can(s) chopped green chilies, drained; 4 ounce(s) cream cheese, softened; 2 cup(s) 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 cup(s) cheddar cheese, shredded or monterey jack cheese, shredded

(5 RATINGS)

24 Pinches 4 Photos

Vicki Butts (lazyme)

Grapeview, WA

Updated on Feb 23, 2015

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.

Rate

prep time 10 Min

cook time 20 Min

method Bake

yield 8 serving(s)

Ingredients

4-oz cans chopped green chilies, drained
4 ounces cream cheese, softened
2 cups cooked chicken or turkey, chopped
8 - 8-inch flour tortillas
16-oz jars salsa
16-oz cans chili beans in zesty sauce, optional
1 cup cheddar cheese, shredded or monterey jack cheese, shredded

How To Make four seasons enchiladas

Step 1

Preheat oven to 350ºF.

Step 2

Lightly grease a 9x13 inch baking dish.
Step 3

In a medium bowl, mix chile peppers and cream cheese.
Step 4

Stir in chopped chicken or turkey.
Step 5

Place the tortillas in a microwave oven.
Step 6

Heat for 1 minute, or until the tortillas are softened.
Step 7

Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up.
Step 8

Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
Step 9

In a medium bowl, combine the salsa and beans.
Step 10

Spoon the mixture over the enchiladas.
Step 11

Sprinkle the top with cheese.
Step 12

Bake 20 minutes or til bubbly and lightly browned.
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