Chicken Enchiladas

Chicken Enchiladas are a family favorite.  They are simple to make and they can please a crowd.  If you need to make them ahead, chicken enchiladas freeze beautifully.  They are easily baked in the oven thawed or frozen.  

This recipe for chicken enchiladas uses a creamy white sauce instead of a red chili sauce.  The beans add a low-fat source of protein to keep the dish filling but lean.  Chicken enchiladas with a cream sauce tend to have a mild flavor.  If you wish, kick it up a bit with some jalapeño peppers sprinkled in or a few dashes of hot chili sauce. 

Ingredients:

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Preparation:

Preheat oven to 350 degrees. Lightly grease a 9x13 inch ove safe baking dish.

Mix cream cheese and salsa together. Cook over medium heat, stirring until melted and well mixed.

Stir in the chicken and pinto beans. Fill the flour tortillas with the mixture, roll and place into the prepared baking dish.

Spread the colby-jack cheese over the top and cover with aluminum foil.

Bake for 30 minutes making sure to heat through.

Garnish with lettuce, tomatoes, or sour cream.