I have been wanting to try making enchiladas for a long time now and when Luke brought home a rotisserie chicken it was the first think that popped into my head. I looked online and found an easy chicken enchilada recipe on Taste Of Home. The enchiladas were scrumptious and full of flavor and you know the recipe is a keeper when my hubby gives them a thumbs up.
1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
10 flour tortillas (6 inches)
1 cup (4 ounces) shredded Mexican cheese blend
Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional
Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans and chilies.
Place about 1/3 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
Cover and bake at 350° for 25-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired. Yield: 5 servings.
We finally experienced some cooler weather around here and decided to go to a pumpkin patch today. We found a great deal for Dave’s Pumpkin Patch on Groupon and took advantage of it today. We explored the corn maze, took a hay ride, pony ride, had a picnic and the kids loved the corn box. Afterward we used up our buy one get one 1/2 off coupon at Jamba Juice. A great day with the family!
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