Jul 29, 2016

Friday Feasting: Easy Chicken Enchiladas

"Because I am currently at the beach for a week with my Mom and Dad, six siblings and their significant others, and the fourteen grandchildren (half of which are mine!), I'm submitting an easy recipe today. It feeds a LOT of people with a Sam’s pack of chicken breasts cooked in the crock pot and shredded. I wish I had called Mexican night this week when we were assigning dinner nights for each family, but my sister claimed it first."

Easy Chicken Enchiladas
This recipe is from allrecipes.com (are you surprised??)

Serves: 10-12
Prep Time: 20 mins
Cook Time: 30 mins

2 packages cream cheese
2 cups Salsa
4 cups chopped cooked chicken breast meat
2 cans pinto beans
12(6 inch) flour tortillas
4 cups shredded Colby-Jack cheese

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking dish.
2. In a saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
3. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Bonus: Mango Salsa

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