Enchiladas are a super easy way to put a quick meal on the table that everyone enjoys. When we break down our chicken and make soup, there is always more chicken to be picked off. We use this chicken for lots of dishes, but most often it is for enchiladas. Here’s how we do it!
Shredded chicken left over from a roast or stew chicken
1 can white beans
½ cup Mexican cheese
1 T taco seasoning
1 can Enchilada sauce
1 package tortillas (we prefer flour, but corn works too)
Preheat oven to 375
Grease a 9x12 baking dish
Stir the chicken, beans, cheese, taco seasoning, and ½ cup of the Enchilada sauce together.
Warm tortillas in the microwave (on a plate covered with a wet paper towel for 30 -60 seconds). This makes the tortillas easier to work with.
Place 1/3 (ish) cup of mixture in each tortilla and roll up. Place in greased dish, seam side down. Repeat until all the tortillas are filled.
Cover the enchiladas with the remaining sauce. You can add more cheese if you like.
Cook for 20 minutes.