Roast Chicken Enchiladas
Author Notes: I made this recipe after coming home tired from classes all day and threw the contents of my fridge together to make a dinner for my family. The results were good enough to become a family favorite. —redbone7684
Serves 8
- 1 can black beans, drained
- 1 package Cream Cheese, softened
- 1 cup sour cream
- 1 can green chiles, drained
- 1/2 rotisserie chicken, shredded
- 2 cups cheddar cheese or Mexican cheese blend, divided
- 1 tablespoon hot pepper sauce
- 8 flour tortillas, warmed
- 2 cans of enchilada sauce, green or red
- Mix chicken, cream cheese, sour cream, 1 cup of cheddar cheese, green chiles, black beans and hot sauce in a large mixing bowl. Preheat oven to 350 dgrees
- Pour one can of Enchilada sauce into the bottom of a 13X9 inch baking dish.
- Spread 1/8 of the mixture in the center of a flour tortilla and roll up.
- Place enchilada seam side down in dish and repeat for the other 7 tortillas.
- Pour the second can of enchilada sauce on top of the enchiladas in the dish and sprinkle remaining cup of cheddar cheese on top.
- Bake at 350 degrees for 10-15 minutes or until bubbly and cheese is melted.
- Serve hot with additional sour cream or guacamole if desired.
Showing out of comments
Showing 0 out of 0 comments