Dinner tonight was a new recipe I tried out from All Recipes.com for Easy Chicken Enchiladas. Here is the link to the recipe: Easy Chicken Enchiladas
The reason I wanted to use this recipe was because it called for cream cheese, and I still had some leftover from Christmas that I wanted to finish using. I was originally going to try the Chicken Enchilada recipe from the Homestead Happenings blog, but I didn't have any cream on hand for that recipe, so I kept putting it off for another day.
Today, I decided to search online for a recipe using what I had on hand, and this recipe fit the bill. I'm glad I decided to try it, because this was a very easy, simple recipe. My daughter and I both enjoyed it, and so this one is a keeper and will be going into our regular dinner menus for any time I can find cream cheese at a reasonable price or on sale.
Here is the recipe:
Easy Chicken Enchiladas
- 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
- Preheat the oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
- In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
- Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
What's for dinner at your house tonight?
© Belinda Richardson and Frugal Workshop, 2011.
“Use it up, wear it out, make it do, do without”