How to Make Chicken Enchiladas | Chicken Recipe | Allrecipes.com

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Turkey is leaner and lower in calories; canned chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories; processed cheese is usually cheaper.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand enchilada sauce

Homemade sauce can be healthier with fresh ingredients; store brands are often less expensive.

Preheat the oven to 350°F (175°C).

Lightly grease a 9 by 13-inch baking dish and set it aside.

Drain a can of pinto beans in a colander.

Put an 8 oz package of cream cheese into a medium saucepan.

Add 1 cup of salsa (mild, medium, or hot) to the cream cheese.

Cook over medium heat, stirring until the cream cheese is melted and well blended with the salsa.

Stir in 2 cups of chopped cooked chicken breast meat and the drained pinto beans.

Remove the pan from the heat.

Stack 6 6-inch flour tortillas flat and wrap them in damp paper towels.

Microwave the tortillas on high for 1 minute to soften them.

Working with one tortilla at a time, lay it flat on a work surface.

Fill each tortilla with about 3/4 to 1 cup of the chicken mixture.

Roll up the tortilla around the filling and arrange it seam-side down in the prepared baking dish.

Repeat with the remaining tortillas and filling.

Sprinkle 2 cups of shredded colby jack cheese over the enchiladas.

Cover the dish with a piece of aluminum foil.

Bake for 30 minutes or until the enchiladas are heated through.

Remove the dish from the oven and let the enchiladas stand for about 5 minutes before serving.

Garnish with your favorite toppings such as lettuce, tomatoes, or sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens