Looking for a simple yet satisfying dinner that the whole family will love? These Chicken Enchiladas are creamy, cheesy, and packed with flavor. Plus, they’re super easy to make! Whether you’re cooking for a weeknight dinner or a gathering with friends, this recipe will become a staple in your kitchen.
Ingredients:
1 (8-ounce) package of Cream Cheese
1 cup salsa
2 cups cooked, stewed chicken breast (with or without skin)
1 (15.5-ounce) can of pinto beans, drained
6 (6-inch) flour tortillas
2 cups Colby-Monterey Jack Cheese, shredded
Instructions:
Preheat Oven: Set your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
Prepare the Filling: In a small saucepan over medium heat, combine the cream cheese and salsa. Stir continuously until melted and well blended.
Mix in Protein: Add the cooked chicken and drained pinto beans to the creamy mixture, stirring until fully incorporated.
Assemble the Enchiladas: Spoon the mixture evenly into the flour tortillas, roll them up tightly, and place them seam-side down in the prepared baking dish.
Top with Cheese: Sprinkle the shredded Colby-Monterey Jack cheese over the enchiladas. Cover the dish with aluminum foil.
Bake: Place the dish in the oven and bake for 30 minutes or until heated through and the cheese is melted to perfection.
Garnish & Serve: Remove from the oven and let cool slightly. Top with your favorite garnishes such as shredded lettuce, diced tomatoes, sour cream, or chopped cilantro.
Tips & Variations:
Spice It Up: Add chopped jalapeños or a dash of hot sauce to the filling for extra heat.
Make It Healthier: Use whole wheat tortillas and low-fat cheese for a lighter version.
Try Different Beans: Swap out the pinto beans for black beans or refried beans for a unique twist.
Meal Prep Friendly: Prepare the enchiladas ahead of time and store them in the fridge until ready to bake.
These creamy Chicken Enchiladas are sure to become a favorite in your household. Give them a try and let us know what you think!
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