Chicken Enchiladas with Refried Beans and Jack Cheese
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Fast and easy. Can freeze if needed!
Ingredients
- ï¶ 2 Teaspoons olive oil
- ï¶ 1/2 cup chopped onion
- ï¶ 2 cloves garlic, minced
- ï¶ 1 1/4 pounds boneless, skinless chicken, cut into 1/2 inch strips
- ï¶ 1 - 15 ounce can refried beans
- ï¶ 1 - 4 ounce can diced green chiles, drained if necessary
- ï¶ 1/4 cup prepared salsa
- ï¶ 2 tables spoons chopped fresh cilantro
- ï¶ 1 1/2 cups shredded mexican cheese
Method
<p>Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring until softened about 2 min. Add the chicken and cook until golden brown. Stir in refried beans, chiles, and salsa and simmer for 2 mins. Remove from the heat and stir in cilantro.</p> <p>Arrange the tortillas on a flat surface. Top each with an equal amount of the chicken mixture. Roll up the tortillas and place side by side. Top the tortillas with the shredded cheese.</p> <p>Preheat the over to 400. Back until cheese is gold and gooey – 15 to 20 mins.</p>
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Log in Sign UpAutumn Mattson
Autumn Mattson
Influences: Need to have quick meals that my husband can just put in the oven.
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