Sunday, April 29, 2012

Quick & Easy Chicken Enchiladas


I stumbled upon this recipe years ago and my husband and I fell in love with how easy but tasty it is.  It only takes a couple ingredients and the chicken can be cooked ahead of time which will make putting it together even faster.

What you will need
1 can (16oz) refried beans
10 flour tortillas (6 to 8 inch)
1 can cream of chicken soup
1 (8oz) sour cream
4 c. cooked chicken
1 can (15oz) enchilada sauce
3 c. (12oz) shredded cheddar cheese

I usually cook the chicken ahead of time.  I use leftover chicken from something else I've made or I just boil some chicken breasts.  I like to shred mine but you could cut it up in small pieces also.  Then mix the sour cream and cream of chicken soup in with the chicken.


Then you will want to spread some beans on the tortillas.  How ever much you like would be fine.  I usually just get a spoonful and spread it around until there is a thin coat of it.



Spoon some of your chicken mixture into the center of a tortilla you have put beans on.  Then sprinkle some cheese over the mixture.


Fold the tortilla over the mixture and then roll to close.  Place the tortilla in a 13x9 pan.  Repeat until you fill the pan with all the tortillas.



Top with enchilada sauce & top with the cheese.  Bake at 350 for 35 degrees minutes until hot.  I forgot to take a picture of this after it was baked because we were too much in a hurry to eat it.  But just picture this all hot with the cheese all melted and the sides of the tortillas slightly browned and that's what you will get.  Enjoy.




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