Friday, November 12, 2010

D-Feast Friday - Chicken Enchiladas

One of my favorite enchilada recipes!  I love it because you can choose the intensity of the heat with some of the ingredients you choose.  

1 can (10oz) enchilada sauce, divided
4 oz cream cheese, cubed
1-1/2 cups salsa
2 cups cooked cubed chicken
1 can(15-1/2oz) pinto beans, rinsed and drained
1 can (4oz) chopped green chilies
10 flour tortillas
1 cup shredded Mexican cheese blend
Shredded lettuce, chopped tomatoes, sour cream and sliced black olives; optional

Spoon 1/2 enchilada sauce into a greased 13x9 baking pan.  In 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 6 tablespoons 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 degrees for 25-30 minutes or until heated through.  Serve with lettuce, chopped tomatoes, sour cream and black olives, if desired.  

Serves 10
Carbs per serving: 48


Reyna said...

Oh, coming from New Mexico (to VT - LOL)...I love me a yummy enchilada!!! A chicken one at that.

I WILL be coming back for this one over this next week. (((HUGS)))

Karen said...

Oh yummy!!! I've never seen a chicken enchilada recipe with cream cheese in it - but I happen to firmly believe that cream cheese makes everything every tastier. Can't wait to cook up some of these!

Lorraine of "This is Caleb..." said...

Thinking about these for tonight. Gotta see if I have the ingredients on hand....


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