Easy Cheesy Chicken Enchiladas

• Meat

  • 12 oz Chicken breasts, boneless skinless

• Produce

  • 1 Jalapeno, slices
  • 1 Yellow onion

• Canned Goods

  • 1 15oz. can Refried beans

• Condiments

  • 1 Guacamole
  • 1 Olives
  • 1 Salsa

• Baking & Spices

  • 1 Optional toppings
  • 1 Salt and pepper

• Dairy

  • 1 lb Mexican cheese blend
  • 1 Sour cream

• Frozen

  • 8 Burrito sized

• Prepared

  • 3 7oz. cans Enchilada sauce, red

Found on livelovetexas.com

Description

Ingredients

• 12 oz. boneless, skinless chicken breasts
• (3) 7oz. cans of red enchilada sauce
• (1) yellow onion, diced
• (1) 15oz. can of refried beans
• 1 lb. shredded Mexican cheese blend
• (8) burrito sized, flour tortillas
• salt and pepper, to taste
• Optional Toppings
• Sour cream
• Guacamole
• Salsa
• Olives
• Jalapeño Slices

Directions

• Place chicken in large pot of salted water and bring to a boil.
• Meanwhile, preheat oven to 350 degrees and spray a 9x13 baking dish with nonstick spray.
• Continue boiling chicken until it is cooked through and no longer pink.
• Remove chicken from water and shred in food processor or you can shred the chicken by hand using a fork.  Lightly season chicken to taste with salt and pepper.
• Open all cans of enchilada.  Set two cans to the side and pour one can in bottom of prepared baking dish.
• To begin assembling enchiladas, take one flour tortilla and coat both sides with enchilada sauce from bottom of baking dish, add a heaping spoonful of refried beans, ⅛ of total chicken prepared, 2T diced onions (we like a lot of onions but you could use less and still get great results), lightly drizzle contents with enchilada sauce from can (1/8 of can).
• Repeat step 6 until all enchiladas are filled with bean/chicken/onion/sauce mixture.
• Pour remaining can of enchilada sauce over all enchiladas and then top with cheese.
• Bake in preheated oven for 30 minutes or until cheese is melted and starting to brown.
• Serve alone or with optional toppings above for even more flavor!