"This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time." — IANKRIS
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1 (8 ounce) package
chopped cooked chicken breast meat
1 (15.5 ounce) can
pinto beans, drained
6 (6 inch)
shredded Colby-Jack cheese
Very tastey. I used enchilada sauce instead of salsa. (that's all I had on hand). I poured some sauce over the top before baking and I put the cheese on about the last 5 minutes of baking.
I should have known better than to try this. FLOUR tortillas for enchiladas?? It should be a capital offense! And salsa? No. I don't know what this is, but it is NOT enchiladas!
This is EXTREMELY easy and very good. It was a little rich. After reading everyone's reviews this is what I did: 4oz of LF cream cheese, 3/4 jar of salsa, 1 small can green chilis. Also, I was running REALLY late so I used the pre-cooked perdue chicken short cuts and they worked perfectly. You can make this ahead, roll and refrigerate until later.
This recipe was the best. I have made enchiladas before that took much more work and didn't taste this good. I did use enchilada sauce on the bottom of the pan and on top of the enchiladas as was previously suggested. Aside from that I would change nothing, they were great. Will definitely be making these more often. For a really quick meal I also used chunk chicken in a can.
This was great when I used enchilada sauce on the bottom of the pan and then covered the casserole with enchilada sauce before putting on the shredded cheese. I also took the advice of others and decreased the amount of the cream cheese to 4 ounces. Thanks for this posting. We definitely make again!!
This was good and extremely easy. It was lacking some zip though. Next time I'll add a can of green chilis just to pep it up. But if you're looking for easy enchiladas this is the way to go. This recipe is worth trying.
This was delicious! I made it for a Mexican-themed party, everyone loved it! Since I was making it for a large crowd, I marinated 6 chicken breasts in a store bought Fajita marinade and then cooked it on the grill...before cutting it up. Also added twice as much salsa than called for and a can of Mexican corn. Topped it with Monterey Jack cheese and Jalapeno peppers. Served it with Mexican Rice, chopped lettuce & tomato, and sour cream. Yum!
These were very good. I substituted reduced fat cream cheese and corn tortillas. Those parts of the tortillas that weren't covered with cheese turned hard. Next time, I'll poor a can of enchilada sauce over the top (but under the cheese), both the alleviate the hard spots and because I think it will taste even better. I served these with chopped lettuce and tomatoes, taco sauce and sour cream. Also, this made either 10 or 11 enchiladas which I was able to squeeze into a 9x13 pan quite easily.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 307
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