Cheesy Chicken and Bean Enchiladas
Description
The American version of Mexian enchiladas are delicious, filling and easy to make. Serve them hot from the oven, or let them cool and freeze individual portions in containers for freezer meals.
Ingredients
2 very large chicken breasts
salt, pepper, garlic powder, onion powder, chili powder, to taste
2 T. vegetable oil
½ c. water
1 can refried beans
½ c. shredded cheddar cheese
¼ – ½ c. salsa
chopped green onions, optional
sour cream, optional
Enchiladas:
8-10 small flour tortillas
2-3 c. cheddar cheese, shredded
Directions
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Season chicken breasts generously with salt, pepper, garlic powder, onion powder and chili powder. Brown in a pan. When both sides are browned, add the water to the pan, cover, and finish cooking. When chicken is done cooking, drain water and shred chicken with 2 forks.
Preheat oven to 350 degrees.
Heat refried beans in a small pot and mix in salsa and cheese. Stir this mixture in with the chicken.
Generously fill tortillas, roll, and place in an ovenproof dish that has first been prepped with cooking spray and the bottom of the dish covered lightly with enchilada sauce.
Top with the remaining enchilada sauce, and cover with cheese.
Bake 30-45 minutes, or until heated through and cheese is bubbly.
Optional: garnish with green onions and a dollop of sour cream.