Chicken Strip Enchiladas
A quick and easy recipe that comes packed with strips of chicken tenderes, cream cheese, salsa, pinto beans, cheddar cheese and topped with enchilada sauce.
Ingredients
Serves4
12 | Chicken tenders, from the deli, cut into strips |
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8 oz. | Cream cheese, softened |
1/2 cup | Salsa |
1, 16 oz. can | Pinto beans, drained |
12 | 6 inch corn tortillas |
10 oz. | Enchilada sauce |
3 Tbsp. | Zinfandel wine |
1 cup | Cheddar cheese, shredded |
Directions
Preheat oven to 350° Fahrenheit.
Mix cream cheese, salsa, pinto beans and chicken together in a bowl.
Spoon about a cup of filling down the center of each tortilla and roll to cover filling.
Place rolled tortillas in a 9 in. x 12 in. baking dish, seam side down.
In a medium sized bowl, combine the enchilada sauce and wine and mix well. Top tortillas with the enchilada/wine sauce then sprinkle with cheddar cheese.
Bake enchiladas for 30-40 minutes, or until cheese is melted.