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Wednesday, September 1, 2010

Chicken Enchiladas


Chicken Enchiladas are some of my favorite food. I usually make mine with a Cream of Chicken sauce, but this night I had some green sauce on hand and decided to use it instead. I'm a huge lover of green sauce. You should be too!

Chicken Enchiladas
10 uncooked tortilla shells
1 can refried beans
1 can pinto beans
1 cup chicken
4 cups cheese
1 large can green chili sauce

Cook tortillas according to package directions (use NO oil for a healthier version- they also fold easier) spread approx 2 Tbs. on the bottom of the shell. Top with 2 Tbs. pinto beans, 2 Tbs. of chicken and a small handful of cheese. Pour 2 Tbs. green chili sauce over the top and fold. Set in a 9x13 pan. Continue with the reamaining tortilla shells. When finished top with remaining green chili sauce and cheese. Bake at 350 for 30-40 minutes.

1 comment:

  1. Yum! I have never used the uncooked tortillas for enchiladas, so this was like an aha! moment for me! My fam doesn't like refried beans so I left them out, but these were delicious!
    Steph

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