Tex-Mex Style Chicken Enchiladas

READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Lightly oil 9 x 13 casserole pan and place the chicken breasts, onion, chiles, red pepper, and garlic.
  • Bake for 30 - 45 minutes or until no longer pink inside or meat thermometer reads 165 degrees.
  • Shred chicken in the dish and leave the drippings. (They add tons of flavor-fat equals flavor!).
  • Add the beans, cumin ,chilli powder, smoked paprika, and combine.
  • Pour in the water and stir, then remove and set aside.
  • Divide the filling between the tortillas, roll up the tortillas.
  • Pour a small layer of enchilada sauce on the bottom of the dish.
  • Place the rolled up enchiladas in the casserole dish then pour remaining sauce over the enchiladas.
  • Sprinkle with cheese and cover pan with aluminum foil.
  • Bake for 35 - 45 minutes or until sauce is bubbly and cheese is melted.
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