Name: The Best Chicken Enchilada
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 4 -6 chicken breasts, boiled and shredded; 8 -10 tortillas, burrito size; 16 ounces salsa (I use pace); 15 ounces black beans; 1 pint heavy cream; 2 cups monterey jack cheese, shredded

2

Recipe by Chef Lindsay

2

People talking

Join In Now Join the conversation!

The Best Chicken Enchilada created by The Spice Guru

Thanks, Sarah, for giving me this recipe!! Usually enchiladas are dry and bland, especially the next day. But this recipe is the exception...moist and spicy and fabulous. You won't be disappointed!

Ready In:: 50mins
Serves:
Units:

2

People talking

Join In Now Join the conversation!

ingredients

4 -6 chicken breasts, boiled and shredded
8 -10 tortillas, burrito size
16 ounces salsa (I use pace)
15 ounces black beans
1 pint heavy cream
2 cups monterey jack cheese, shredded

directions

Mix chicken, salsa, beans, and 1 Celsius cheese in a bowl.
Pour 1/2 the cream into a 9X13 dish and dip each tortilla in, both sides, till fully coated.
Next put chicken filling and cheese in the tortilla and roll up.
Place rolled up tortillas into the 9X13 dish and dump extra filling and cheese on top.
Pour the rest of the cream on top of the tortillas, making sure not to go more than 3/4 high in the dish (otherwise it will spill during cooking!).
Cook at 350 degrees for 30-45 minutes.
Serve with limes, rice, avocado, cilantro.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Chef Lindsay

Contributor

@Chef Lindsay

Contributor

"Thanks, Sarah, for giving me this recipe!! Usually enchiladas are dry and bland, especially the next day. But this recipe is the exception...moist and spicy and fabulous. You won't be disappointed!"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Nancy D.

6/28/2017

We loved these enchiladas! Super easy and so delicious! My husband and I ate them for breakfast, lunch and dinner until they were gone.

Reply
tweak by Nancy D.

6/28/2017

I used a rotisserie chicken, which I skinned and shredded, used cannellini beans instead of black beans as that's what I had on hand, and I added about a cup of corn. Other than those changes, I did everything as recipe suggested. Soooo good!

Reply
photo by The Spice Guru

3/1/2011

Reply
review by The Spice Guru

2/28/2011

Easy, creamy, good! Made these the night before, and they reheated wonderfully. Thanks, Chef Lindsay! Made for PAC Spring 2011.

Reply
creation by Chef Lindsay

7/6/2010

Thanks, Sarah, for giving me this recipe!! Usually enchiladas are dry and bland, especially the next day. But this recipe is the exception...moist and spicy and fabulous. You won't be disappointed!