Chicken Strip Enchiladas
Chicken tenders, from the deli, cut into strips
Cream cheese, softened
|1, 16 oz. can|
Pinto beans, drained
6 inch corn tortillas
Cheddar cheese, shredded
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.