Thursday, February 5, 2009

Cream Chicken Enchiladas

2 cups chicken, either 3 breast cooked and shredded or half of the meat from a roasted chicken.
8 oz cream cheese
1 jar salsa
1 can white beans
8 flour tortillas
1 can Enchilada sauce

  • In a large skillet, add chicken, salsa, cream cheese and beans, cook unitl cheese is melted and all combined
  • Warm tortillas so that they can be easily worked with.
  • Fill each tortilla with 2 ro 3 tablespoons of chicken mixture and then wrap up like a burrito
  • Line up burritos in a 9 by 13 grease pan
  • Then cover with can of enchilada sauce and sprinkle with cheese
  • Bake at 350°F for 30 minutes
Word to the wise:
I love this recipe. It is so quick and easy and the filling is just so creamy and delicious.
This recipes is one of my own, a Jen original.


April said...

Mmmmm - this sounds so good!!

Krissi said...

I am baking a chicken (as in a whole freakin chicken) this weekend, and know we will have lots of left overs... I am going to make this, it sounds WONDERFUL!!