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
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.
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.
Preheat the over to 400. Back until cheese is gold and gooey – 15 to 20 mins.
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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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