Salsa Dipped Chicken Enchiladas
From mrscoach 16 years ago
- 50 minutes to make
- Serves 810
These enchiladas are a favorite of ours. Use hot salsa if you like a little heat. Easy, filling and taste great. Can be made with either burger or chicken.
Ingredients
- 1 lb. burger or boneless chicken (I like a little over a pound if using chicken.) shopping list
- 1/2 onion diced shopping list
- 1 pkg taco seasoning shopping list
- 1 can refried beans shopping list
- shredded cheese - approx 3 cups (I don't measure this, I'm guessing) shopping list
- 8 - 10 flour tortillas shopping list
- 1 jar salsa shopping list
- 8 oz tomato sauce (we use less) shopping list
- 4 oz sour cream (we use more) shopping list
How to make it
- Spray a 9 x 13 pan. Preheat oven to 350.
- brown meat & onion. Drain if using burger.
- Add taco seasoning and refried beans. Mix well. Remove from heat.
- Pour enough salsa onto plate - larger than the tortillas - to cover the bottom. Will have to add more as you go. Take a tortilla and dip both sides in salsa. Spoon some of the meat mixture - be reasonably generous - onto tortilla, top with cheese, roll up and place in pan. Repeat until out of food, or out of room in the pan (grab another!)
- Mix the tomato sauce and the sour cream. (I usually include any salsa left over on the plate.) Pour over the tortillas. This will look kinda' ick when it comes out of the oven. Don't worry, they taste great. Top with some shredded cheese.
- Cover with foil and bake for 45 minutes. Uncover, bake for 5 more minutes. Enjoy!
The Rating
Reviewed by 2 people-
these are just like i make except we like the green enchilada sauce in place of the tomato sauce. i can get by with chicken, but if i want beef,venison or pork i have to make a separate pan of bean and cheese enchiladas for my non meat eating kids.
cheryilyn
in Salem loved it
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