Chicken & Bean Enchiladas

• Meat

  • 1 Chicken breast shredded finely, cooked

• Produce

  • 1 tsp Garlic
  • 1/2 Onion

• Canned Goods

  • 1 can Refried beans

• Condiments

  • 1/2 Salsa + more

• Bread & Baked Goods

  • 10 Tortillas

• Dairy

  • 1 cup Mexican cheese blend
  • 1/2 cup Sour cream + more

• Prepared

  • 1 large can Enchilada sauce

Found on foodwineandpoopydiapers.com

Description

Ingredients

• 1 cooked chicken breast shredded finely
• 1 can refried beans
• ½ an onion, diced
• 1 tsp minced garlic
• ½ cup sour cream + more for garnish
• ½ salsa + more for garnish
• 10 tortillas
• 1 cup shredded Mexican cheese blend
• 1 large can enchilada sauce (Aldi doesn’t sell this, sad face)

Directions

• In a skillet with 1 TBS oil, quickly sauté onions and garlic until translucent.
• Add to a large bowl.
• Mix in refried beans, chicken, sour cream, & salsa.
• Mix well.
• Spread a couple spoonfuls into each tortilla, then roll up, and place in 9x13 baking dish.
• Continue doing this with all the tortillas until pan is full. Squish them together tightly if needed.
• Once all your tortillas are filled and pan is full, slowly pour entire can of enchilada sauce over enchiladas, making sure every visible surface is covered with sauce.
• Sprinkle with cheese.
• Bake in 350 degree oven for 30-45 minutes or until enchiladas are bubbly.
• (Or until your house smells really, REALLY good…that’s how you’ll know they’re about done).:-)
• Serve with any toppings you like, but I like sour cream, salsa, and lettuce.