Chicken Enchiladas are one of my favorite things to have for dinner. However, they are also very time intensive so we don’t have them very often. But trust me they’re awesome. (I once made four batches for a family reunion.)
Ingredients
- 4 boneless/skinless chicken breast halves
- 1 can refried beans
- 1 can enchilada sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 8 oz of sour cream
- 3 cups shredded cheese
- 10 flour tortillas
Directions:
- Cook chicken by your method of choice and shred.
- Combine enchilada sauce, butter and flour in a small sauce pan and cook over medium heat until butter is melted, stirring often.
- Combine sour cream and 1 cup of cheese in another small sauce pan over med-low heat until cheese is melted, stirring often.
- Spread beans on each tortilla, top with chicken and shredded cheese and roll up.
- Place in a 13×9 glass baking dish
- Pour enchilada mix over the top.
- Them pour the sour cream mix over the top of the tortillas and top with the remaining cheese.
- Bake at 350 for thirty minutes.
Tada! They might not be pretty but they are certainly delicious. Make them. Trust me, you won’t regret it.
