Easy Chicken Enchiladas - Recipes

Easy Chicken Enchiladas - Recipes


Ingredients

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

LIGHTER CHICKEN ENCHILADAS RECIPE

LIGHTER CHICKEN ENCHILADAS RECIPE

Ingredients:

1 pound boneless skinless chicken breast, poached
2 14 oz. cans cream of mushroom soup
1 onion, chopped
1 green chili, diced
1 12 oz. can evaporated skim milk
8 ounces lowfat cheddar cheese
1 package corn tortilla
1 cup lowfat monterey jack cheese

Directions:

Preheat oven to 350 degrees. Shred poached chicken and set aside. Heat rest of ingredients (except cheese and tortillas) in saucepan and set aside. Spray 9 13 pan with cooking spray. Heat corn tortilla. Place chicken and sauce down middle. Roll and place in pan. Pour remaining sauce over top of enchiladas and top with cheese. Bake until bubbling and lightly brown.

Yield: 8 servings