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Comfort Enchiladas
Submitted by: Seahorse loves Butterfly
Cooked and shredded chicken breasts are layered in a baking dish with flour tortillas, refried beans, salsa and shredded cheddar.
Ingredients
- 2-3 boneless, skinless chicken breast halves
- Flour tortillas
- 1 can fat-free refried beans
- 1 jar of salsa
- 1 package (2 cups) of grated cheddar cheese
- Garlic powder
- Ground pepper
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Method
Rinse and trim any fat from chicken breasts. Bake with a little water and ground pepper in a covered dish for 30 minutes at 425. When chicken is done and while still hot, shred with a fork into a bowl and set aside. Open can of refried beans and mix in a small bowl with garlic powder to taste. Open jar of salsa and stir. Line the bottom of a 9x13 baking dish with two of the tortillas. Spread tortillas with 1/2 of the bean mixture. Sprinkle 1/2 of the chicken on top of the beans. Spread 1/3 of the jar of salsa on top of the chicken. Sprinkle 1/3 of grated cheese on top of salsa. Cover with two more tortillas and repeat layers, ending with two more tortillas. Drizzle last 1/3 of salsa and cheese on top of tortillas and cover with foil. Bake for 25-30 minutes at 425. Remove foil and bake 5 to 10 minutes longer to melt cheese on top. Remove from oven and let sit for 10 minutes before serving.
Notes: This is an easy, heart-warming dish perfect anytime but especially during cold weather. Top with sour cream, guacamole and/or fresh salsa. Even add your own spices to the mix. I like to bake a jalapeno cheddar bread to accompany the dish. I have prepared this dish for brunch and dinner and it is always a favorite.
Number of Servings: 8 large servings
Submitted by: Seahorse loves Butterfly ( See all of Seahorse loves Butterfly Recipes )
