Chicken and Refried Bean Enchiladas
photo by lazyme
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 591.47 ml cheddar cheese, shredded
- 591.47 ml monterey jack cheese, shredded
- 709.77 ml chicken, cooked and shredded
- 850.48 g can refried beans
- 118.29 ml salsa
- 118.29 ml oil
- 2 dozen corn tortillas
- 2 (1133.98 g) can enchilada sauce
directions
- Combine both cheeses.
- Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
- Heat oil in small skillet.
- Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
- Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
- Repeat with remaining tortillas and filling.
- Top enchiladas with remaining sauce and cheese.
- Bake at 350º for 20-30 minutes, until cheese is melted and bubbly.
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Reviews
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Tweaks
-
These were wonderful! I used flour tortillas instead of corn, 2 chicken breasts (shredded in my Magic Bullet) and 1 box of reconstituted dried refried beans. Oh- and I only had one can of enchilada sauce- but that was okay, I just topped the whole dish with extra salsa instead. We are quite a bit at dinner, and th rest I've put into the freezer and will take to eat for lunch at work.
RECIPE SUBMITTED BY
Charmie777
United States