Here is an easy and economical dinner idea for you – using things you probably have in your pantry.
Easy Chicken Enchiladas
1 can of chicken, drained (or the meat from one large chicken breast, baked and chopped)
1 can of Enchilada sauce
1 cup sour cream
1 jar of salsa
2 tbsp. of mayonnaise
1 pack of flour tortilla wraps
1 bag shredded cheese (cheddar or cheddar blend)
1 can re-fried beans
Directions:
Preheat oven to 450 degrees and spray a baking dish with non-stick spray.
In a bowl mix the chicken with the enchilada sauce and 2/3 cup of sour cream. On a wrap, spread 1/8 of the re-fried beans with a knife onto half of the wrap. Top with 1/8 the meat mixture and add about 2 tbsp. of shredded cheese. Roll up and place in a baking dish. Repeat until you have all 8 (or 10 if you want them less filled) in the pan. A tight fit is best.
Using the same bowl (don’t rinse it), mix 1 jar of salsa with the remaining 1/3 cup of sour cream and mayonnaise. Pour this over the enchiladas. Cover with aluminum foil and bake until the sauce is bubbly. The time seems to vary with this recipe depending on the type of dish. We baked ours for 45 minutes.
Top with extra sour cream and cheese if you wish. Enjoy!
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