Easy Chicken Enchiladas

Easy Chicken Enchiladas
Serves 6
This easy-to-follow recipe for Chicken Enchiladas is made with green enchilada sauce and green chiles. The filling is made with cream cheese, pinto beans, and of course -chicken! The chicken is cooked in a pot of water so that it does not get over cooked or dried out before baking the enchiladas. Top them off with sliced black olives or any toppings of your choice!
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 boneless skinless chicken breast
  2. (Add aromatics to pan with the chicken such as: onion, bay leaf, peppercorns, fresh herbs, etc.)
  3. 8 ounces cream cheese
  4. 1 7 ounce can diced green chiles
  5. 2 tablespoons green enchilada sauce (+extra for topping)
  6. 1 14 ounce can pinto beans, rinsed and drained
  7. 1/2 teaspoon cumin
  8. 1/2 teaspoon chili powder
  9. salt & pepper
  10. 1 small can black olives, sliced
  11. 1 cup cheddar cheese, shredded, for topping
  12. 6 large flour tortillas
Instructions
  1. Place chicken in a large pot. Add water until covered an inch above chicken breast. Add your aromatics at this time, if using. Bring to a boil, then simmer 8-10 minutes.
  2. Remove chicken from water and let cool slightly.
  3. Meanwhile, in a skillet, melt the cream cheese over medium-low heat, stirring occasionally.
  4. Add the green chiles and enchilada sauce. Stir together with cream cheese until combined.
  5. Shred the chicken and add to cream cheese mixture. Also add pinto beans, black olives, cumin and chili powder. Mix well to incorporate. Season with salt and pepper.
  6. Place tortillas on a microwave safe plate between two damp paper towels. Microwave for 30-60 seconds, until softened.
  7. Preheat oven to 350 degrees. Grease a 9x13" baking dish.
  8. Assemble enchiladas by placing about 1 cup of mixture on each tortilla. Roll it up tightly and place on the baking dish. Top with green enchilada sauce, shredded cheese, and black olives.
  9. Bake 30-40 minutes, until crispy on the edges and lightly browned.
  10. Let cool 5 minutes before serving. Top with toppings of your choice. Such as; salsa, hot sauce, sour cream, guacamole, and cilantro!
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