Chicken enchiladas -1

Yield: 1 servings

Measure Ingredient
½ pounds Boneless skinless chicken br
1 small Green chilies; chopped
8 ounces Monterey jack cheese; shredd
1 can Refried beans
½ teaspoon Soy sauce
½ teaspoon Salt
2 cans Enchilada sauce; (10 oz. eac
½ cup Water
8 10-inch flour tortillas

Preheat oven to 350.

Combine the chicken, green chilies, cheese, beans, soy sauce, and salt.

Combine enchilada sauce and water. Dip tortilla in sauce to cover. Place filling in middle, roll it up and set it seam side down in a baking dish.

Pour remaining sauce over enchiladas, cover pan with foil, and bake 15 minutes. Remove foil and bake another 5 minutes.

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