H. Beaver's Chicken Enchiladas PRINT/SAVE
Feeds 8 -10 normal eating people or 6 firefighters
4 - 5 cooked boneless chicken breast shredded or diced
1 large onion sliced
2 green bell peppers sliced
1 can sliced black olives
2 - 3 packages of cream cheese
2 cans (19 ounce) enchilada sauce
1 jar favorite salsa
2 packs tortillas
2 - 8 ounce packs of shredded cheddar cheese
Canned refried beans for side dish
Pre-heat oven to 325º
Boil chicken breasts for 30 minutes, cool under cold water, cube or shred, set aside
In a large sauté pan, sauté onions and peppers, add olives, cream cheese, salsa, chicken and warm through.
After mixture is all combined, add 1 pack of shredded cheddar cheese and fold in.
In a large glass baking dish, cover bottom with thin layer of enchilada sauce.
Fill and roll tortillas with mixture from pan, arrange in baking dish.
Top with more shredded cheese and enchilada sauce.
Bake at 325ºF 25 - 30 minutes until heated through.
(all ingredients should be cooked already, you are just warming the tortillas and melting the cheese)
Serve with warmed refried beans.
Submitted by K. Mellendorf