Real Recipes From Real Home Cooks ®

four seasons enchiladas

(5 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

(5 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For four seasons enchiladas

  • 4-oz can
    chopped green chilies, drained
  • 4 oz
    cream cheese, softened
  • 2 c
    cooked chicken or turkey, chopped
  • 8
    8-inch flour tortillas
  • 16-oz jar
  • 16-oz can
    chili beans in zesty sauce, optional
  • 1 c
    cheddar cheese, shredded or monterey jack cheese, shredded

How To Make four seasons enchiladas

  • 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.

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