Chicken and Refried Bean Enchiladas
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 24 ounces canned chicken (kirkland)
- 12 -16 ounces refried beans
- 1⁄2 cup salsa, homemade
- 0.5 (1 1/4 ounce) packet taco seasoning
- 6 flour tortillas
- 3 cups enchilada sauce, homemade
- 8 ounces cheese
- 3 tablespoons garlic, minced
- 16 ounces sour cream
directions
- Preaheat oven to 350.
- Get out a 13x9in. pan. Spray the pan with cooking spray, rub with coconut oil, , olive oil or butter. (Don't use all of these, just use whatever you have).
- Place olive oil in medium sauce pan, on medium heat.
- Add Chicken and Refried Beans, heat up so the beans are easy to mix.
- Add salsa, taco seasoning, and garlic. Cook until warm; about 8 minutes.
- Mix well.
- Remove from heat.
- Add a spoonful or two of meat mixture into the tortilla, with two dollops of sour cream.
- Roll up the tortilla and place it seam side down in the pan.
- Once all the wraps are in the pan. Poor your homemade enchilada sauce all over the top. It doesn't have to be only 3 cups if you end up with more or less.
- Sprinkle cheese over the top.
- Bake for 20-25 minutes.
- Broil for 5 minutes.
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