0 Comments
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 1. 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. 2. 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. 3. 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. Ingredients
Ingredients
Ingredients:
|
AuthorWrite something about Harry here. Archives
October 2016
Categories |