Prep 20 mins
Cook 20 mins
This is a really good recipe from my Taste of Home collection. The recipe states to blend filling ingredients in a food processor, but I sometimes just mix the filling ingredients together to retain the different textures. Either way, it is delicious.
- 2 tablespoons salsa
- 1 -2 jalapeno pepper, seeded
- 1 garlic clove
- 2 tablespoons chopped onions
- 1 (16 ounce) can refried beans
- 1⁄2 teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro (optional)
- 1 cup cubed cooked chicken
- 1 cup shredded cheddar cheese, divided
- 10 -12 flour tortillas (6-inch)
- sour cream, and (optional)
- additional salsa (optional)
- Place the first 8 ingredients and ½ cup cheese in a food processor; blend until smooth.
- Spread evenly over tortillas.
- Roll up and place seam side down in a greased 13x9x2 baking dish.
- Cover and bake for 20 minutes or until heated through.
- Sprinkle with remaining cheese; let stand until cheese melts.
- Serve with sour cream and salsa if desired.
- Yield: 10-12 servings.
This makes an interesting variation on the enchilada/burrito theme. I blended everything in the food processor and served it with corn on the side - next time I might make it without grinding it all up. Easy and tasty! Thanks for posting.
This recipe is just terrific and then some. The seasonings really melded together to make a wonderful treat. I followed this recipe exactly, (except I had a bit of corn that I added in with the chicken salsa mixture) and it turned out delicious. I even used the food processor to blend all the ingredients, and this turned out to be magical. Better then going out to a Mexican restaurant. I had some Mexican blend cheese that I used instead of cheddar cheese and added a bit of fresh tomato, cilantro, and sour cream to the top as a garnish. Served with some warm rice....oh boy! Will keep this on my rotation of recipes for a long time! Thank you, Whatcha!