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Chicken Enchiladas Food
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| Artist: |
Patricia Johnson |
| Categories: |
Appetizers, Chinese |
| Yield: |
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| Rating: |
no rating. |
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The Chicken Enchiladas Food is the name of the recipe.
Ingredients:
16 ounce bottle or can enchilada sauce
6 low-fat or fat-free tortillas
1 jar salsa
2 cans refried beans
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded sharp Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup kalamata olives , pitted
1 jalapeño , chopped and seeded
Roasted Chicken
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Procedures:
Heat oven to 400°.
Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.
On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).
Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.
Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.
Cover and bake for 25-30 minutes until hot and bubbly
Recipe created by Cristina Ferrare
These chicken enchiladas make a great family meal—and they're simple to make!
Use the Roasted chicken recipe by Cristina for this recipe. Search"Roasted Chicken" on this site to find it.
All times 45 minutes
This recipe is Category of Appetizers, Chinese. |
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