Friday, March 11, 2011

Chicken Enchiladas

I LOVE chicken enchiladas and this recipe is great! These are stuffed with chicken, beans, rice, and sauce. All kinds of yummyness wrapped up together!

Chicken Enchiladas
  • 2 cooked and shredded chicken breasts
  • 1 can diced green chiles
  • 2 Roma tomatoes, diced
  • 1/4 to 1/2 cup salsa
  • 8 oz. cream cheese
  • 1/2 cup sour cream
  • 1 can black beans
  • sharp cheddar cheese, shredded
  • 1 can Enchilada sauce
  • Spanish rice
  • 10 large flour tortillas
Mix chicken, chiles, tomatoes, salsa, cream cheese, sour cream, and 1/4 can of enchilada sauce. Set aside.
Spread half of the remaining enchilada sauce on the bottom of a 9x13 pan. Put some cheese down the center of tortillas, then chicken mixture, Spanish rice, and black beans.

Roll up and place them snugly together in the pan. Top with remaining enchilada sauce and cheese. Bake at 350 for about 30 minutes.


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