Prep 20 mins
Cook 20 mins
This recipe appeared in our local newspaper, from the Supper Swap girls at GreenvilleOnlin.com. It's very important to first dip the tortillas in the sauce BEFORE assembling them.
- 2 cups shredded cooked chicken
- 1 (16 ounce) can refried beans
- 8 soft flour tortillas
- 1 (15 ounce) can enchilada sauce
- 2 cups grated cheddar cheese
- shredded lettuce
- chopped tomato
- sliced black olives
- sour cream
- Pour 1/4 of the enchilada sauce into a shallow bowl. One at a time, dip a tortilla in the sauce, making sure each side is wet. Transfer to a plate and fill the center of each tortilla with a handful of chicken and then 3 tablespoons of beans. Sprinkle with some cheese and roll up. Lay the tortilla seam side down in a shallow baking pan. Repeat the process until all eight are in the pan. Pour the remaining enchilada sauce over the rolled tortillas and then sprinkle with the remaining cheese. Bake at 350 for 20 minutes or until the cheese melts.
- Garnish with lettuce, tomatoes, olives and sour cream and serve.
The only change is instead of using chopped tomato I use tomato sauce and chicken broth, I just buy a can of premade enchilada sauce. It saves time, and the flavor is a bit bolder. I also mix some of the sauce in with the chicken, bean, and cheese mixture. I loved the sauce and made it again added a little parmesan cheese and served it to guests as a low fat tomato alfredo sauce. This one is a keeper. Excellent!<br/> Thank You ! Made for Went To The Market tag game - Spring 2013
Delicious. My family loved this.<br/><br/>For this recipe I had to prepare some of the basic ingredients first as I don't have some ready ones.<br/><br/>Refried beans: fried 1/2 onion + 2 cloves garlic in olive oil. Added 1 can beans, salt, chili and cumin to taste. Added water, cooked mashed until the desired consistence.<br/><br/>Soft tortillas: Combine 2 cups flour + 2/3 - 3/4 flour. Rest 1/2 hour. Knead until smooth. Divide in 8 portions, form balls and roll out on floured surface. Slightly roast in an old no sticky pan on both sides.<br/><br/>Enchilada sauce: Fried 1 one sliced bell bepper with 1 onion and 1 garlic clove. Added 1 can of tomatoes. Adjusted with salt, pepper, chili, cumin, coriander. Blended and added some water to the desired consistence.<br/><br/>Shredded chicken: Fry chopped onion, add chicken, roast all around 5 minutes, add water, salt, spices. I shredded it with two while it was cooking adding some water from time to time.<br/><br/>I had more than 20 minutes for the preparation, but no matted I knew it and I loved to prepare it. I arranged them in a mold and baked as described. Looks like the italian cannelloni, but it is completely different.<br/><br/>Amazing delicious recipe, really tasty full of flavors!<br/>Thanks a lot for you recipe!
DH loved this dish. So simple with leftover chicken too. Made as directed only adding some minced onion/garlic to the chicken mixture. Served with Tomatoe Rice#483256 and Salsa Picante from Cooking Light Magazine#430190. Thank you for posting the recipe. Made for Fall PAC 2012.