Bleu Door Favorite



Easy Chicken Enchiladas

From the kitchen of:
Annie Newby
Type of food:
Main Dish
How big a project is this?
Comments from the chef:
I prefer the flour tortillas to the corn ones with enchilladas....


1 (10-ounce) can enchilada sauce

4 ounces cream cheese, cubed

1 1/2 cups salsa

2 cups cubed cooked chicken

1 (15 1/2-ounce) can pinto beans, rinsed and drained

1 (4-ounce) can chopped green chiles

10 (6-inch) flour tortillas

1 cup (4 ounces) shredded Mexican cheese blend

Shredded lettuce, chopped tomatoes, sour cream and sliced ripe olives

Spoon 1/2 cup enchilada sauce into a greased 13x9x2-inch baking dish.
In a large saucepan, cook and stir cream cheese and salsa over medium
heat 2 to 3 minutes or until blended. Stir in chicken, beans and

Place about 6 tablespoons of chicken mixture down center of each
tortilla. Roll up and place seam side down over sauce. Top with
remaining enchilada sauce; sprinkle with cheese.

Cover. Bake in a preheated 350-degree oven 25 to 30 minutes or until
heated through. Serve with lettuce, tomatoes, sour cream and olives,
if desired.

Makes 5 servings

From Simple & Delicious, July/August 2006; recipe shared by Kristi
Black, Harrison Township, Mich.