Frugal Recipe of the Day: Chicken & Bean Enchiladas

#Chicken #enchilada #recipe

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#Chicken #enchilada #recipe
A crowd-pleasing Chicken Enchilada recipe!

I make these all the time, because they’re really easy and yummy. My teenager loves them! 🙂

I am using the leftover chicken from last week’s whole roasted chicken that I froze, so that makes this recipe EXTRA frugal! 🙂

Tortilla Tuesday Recipe: Chicken & Bean Enchiladas
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Serves: 6
 
I make these all the time, because they’re really easy and yummy. My teenager loves them! I am also using the leftover chicken from last week’s whole roasted chicken that I froze.
Ingredients
  • 1 cooked chicken breast shredded finely
  • 1 can refried beans
  • ½ an onion, diced
  • 1 tsp minced garlic
  • ½ cup sour cream + more for garnish
  • ½ salsa + more for garnish
  • 10 tortillas
  • 1 cup shredded Mexican cheese blend
  • 1 large can enchilada sauce (Aldi doesn’t sell this, sad face)
Instructions
  1. In a skillet with 1 TBS oil, quickly sauté onions and garlic until translucent.
  2. Add to a large bowl.
  3. Mix in refried beans, chicken, sour cream, & salsa.
  4. Mix well.
  5. Spread a couple spoonfuls into each tortilla, then roll up, and place in 9x13 baking dish.
  6. Continue doing this with all the tortillas until pan is full. Squish them together tightly if needed.
  7. Once all your tortillas are filled and pan is full, slowly pour entire can of enchilada sauce over enchiladas, making sure every visible surface is covered with sauce.
  8. Sprinkle with cheese.
  9. Bake in 350 degree oven for 30-45 minutes or until enchiladas are bubbly.
  10. (Or until your house smells really, REALLY good…that’s how you’ll know they’re about done).:-)
  11. Serve with any toppings you like, but I like sour cream, salsa, and lettuce.

 

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