Everybody loves this dish. May be a little spicy for kids depending upon their palates. But, I make my kids eat it anyway...or serve them some quesadillas.
Chicken enchiladas
Ingred.
1/2 lb. velveeta
can of rotel (you decide how spicy)
can of black beans (drained)
2-4 breasts of cooked chicken (or large can of chicken or 1 lb. cooked ground beef)
tortillas
enchilada sauce (you decide how spicy)
On low heat heat 1/2 lb. velveeta.
Add Rotel
Stir until melted then add following:
Add can black beans drained
Add shredded chicken (I use canned chicken or cut up roasted chicken)...sometimes I use 1 lb. ground beef instead
Simmer
Pour a little of the enchilada sauce into the bottom of the lasagna pan
Put filling into tortillas and roll up; then place in dish
When dish is full, pour enchilada sauce over entire contents, and sprinkle shredded cheese over top. Bake at 350 degrees until cheese is melted/bubbling approx. 30 minutes (but keep eye on it).
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