Main Dishes

6 Ingredient Chicken Enchiladas

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These enchiladas are really simple to make and is pretty much fool proof. 6 ingredients and you are set for a delicious dinner! They are also easy to make in smaller batches and can be frozen for a great dinner with no prep after a long day.

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8 Soft Flour Tortillas - I use the medium ones you can also use burrito size just use less
1/2 can Refried Beans- the other half can be frozen for your next batch
10 oz can Mild Enchilada Sauce- you can use whatever hotness you wish
1 large can or 2 small cans Chuck Chicken
1 1/2 Tbsp Taco Seasoning
3 - 4 c Shredded Cheese
Preheat oven to 350 degrees. Lightly grease 9 x 13 baking dish. Coat bottom of dish with about 1/4 c of enchilada sauce. Drain chicken completely and put in a medium bowl. Use a folk to break up chicken, add dry taco seasoning and mix well so chicken is nicely coated. Add 1/2 can of refried beans and about half the remaining sauce. Mix all of it together- it should be somewhat thick and creamy. Set remaining enchilada sauce aside. Set one flour tortilla flat and add 2 -3 Tbsp of chicken mix to center, sprinkle as much cheese on that you wish, fold in two sides and roll; set in baking dish and repeat with the remaining shells. Drizzle remaining sauce over the top, sprinkle cheese over and bake uncovered for 30-35 min or until cheese is nicely browned. This is really versatile so you could use shredded beef, regular hamburger, vegetarian crumbles, I like to add Black Beans to mine as well!
Nutritions

Calories
2378

Sodium
3336mg
139% DV

Fat
194g
299% DV

Protein
118g
236% DV

Carbs
14g
5% DV

Fiber
5g
23% DV
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A super simple Italian Tuna Potato Salad made with baby potatoes, red onion and capers tossed in an easy olive oil and fresh lemon dressing.
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