EASY CHEESY BEANY CHICKEN ENCHILADAS
This is quick to put together if you have left over chicken, but even if you don't this is easy, satisfying, and as my husband rates it, 4 Tummy pats!
Provided by Paige Nicholas
Categories Tacos & Burritos
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Preheat Oven to 350°
- 2. Cover chicken with water, add Chicken Boullion Paste, and boil until cooked. Shred once cooled.
- 3. In a microwave safe, large bowl, place the following: Cream of Chicken soup, Salsa, and cubed Velveeta. Microwave on high for 3 minutes, then stir. Repeat till Velveeta is melted and blends with the soup and salsa.
- 4. Add Shredded Chicken and Black Beans to mixture and stir.
- 5. Prepare a 13 x 9 pan with Pam.
- 6. Spoon about two spoon fulls of mixture into a tortilla. Wrap sides up and place, seam side down, in prepared pan. Repeat with the rest of the tortillas.
- 7. Fill sides in, around the filled tortillas, with any of the mixture that is left, then top Enchiladas with the shredded Cheddar Cheese.
- 8. Bake in oven for 30min.
- 9. **Serve with Sour Cream and/or Fresh Guacamole and Tostitos on the side. We prefer the Lime seasoned chips.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Cliff Mcreynolds
[email protected]I'm not sure about this recipe. I've never had enchiladas with beans before.
Micheal Italian
[email protected]These enchiladas look delicious! I can't wait to try them.
winter Lustfield
[email protected]I've made these enchiladas several times now and they're always a hit. They're easy to make and always disappear quickly.
Musfiq Hossain
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I think I would use less chili powder next time.
Tebo Bless
[email protected]I'm not a huge fan of beans, but these enchiladas were surprisingly good. The cheese and sauce were flavorful, and the beans added a nice texture.
Herbert Carstarphen
[email protected]These enchiladas were a little bland for my taste. I think I would add some more spices next time.
Jack Ayliffe
[email protected]I love that this recipe uses simple, everyday ingredients. The enchiladas were flavorful and cheesy, and the beans added a nice protein boost.
Terry Hudson
[email protected]These enchiladas were easy to make and turned out great. The chicken was moist and tender, and the sauce was flavorful. I will definitely make these again.
Grant Perry
[email protected]I used ground turkey instead of chicken and they were still delicious. I also added some chopped spinach to the filling for extra nutrition.
MD:alom Hossen
[email protected]These enchiladas were a hit with my family! The cheesy, beany filling was flavorful and satisfying, and the tortillas were perfectly cooked. I will definitely be making these again.