This Chicken Enchiladas with Roasted Tomatillo Chile Salsa recipe contains flour tortillas, dried black beans, long-grain rice, deli roasted chicken, monterey jack cheese and more.
A must for any Mexican meal at my house, these enchiladas tingle taste buds when I serve them. Try them as a main dish or include them as part of a buffet.
With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.
These white chicken enchiladas are a cinch to make with ingredients right off the shelf. The only skill required is in measuring, the rest just works itself out!
A creamy filling of chicken, sour cream, and cheese gets an added 'kick' stirred into it with Pace(R) Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier or any more delicious.
Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas - Hope you give them a try!
Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Family favorite, Tex Mex cheese enchiladas recipe. Corn tortillas, lightly fried, rolled up with Jack or cheddar cheese, arranged in a casserole dish, covered with tomato and green chile sauce, and baked.
