CHEEESY CHICKEN ENCHILADAS
Our daughter Lisa and our 2 grandchildren came
to visit with us for a week over spring break. We drove to
Atlanta to pick them up and stopped at the Smokey Mountains for
a overnight stay. That was a lot of fun. We took them to the
Aquarium in Gatlinburg, one of the best Aquarians I have been
to. The kids had a great time. I don’t know who was looking more
forward to it, the children or me! I enjoyed having them, they
grow up so quick. It seems they were just babies and now they
are 9 and 8. Where does the time go. Lisa said she wanted to
prepare dinner one night while they were here and that sounded
good to me. Well Lisa didn’t invent the enchilada but let me
tell you she perfected it! They were wonderful. I ask her if I
could share her recipe with you all and she was glad to give it
to me. She served this with rice however this recipe can stand
along it is so good. We plan to have this on a regular basis.
ENJOY
CHEEESY CHICKEN ENCHILADAS
6 skinless chicken breasts
1 jar of picanta sauce (16oz.)
1 package if Mexican style shredded cheese, divided
1 can refried beans
10 flour toriallas
Cook chicken and shread.
Spread 1 cup of sauce on the bottom of a 13x9 baking dish.
In a bowl combine refried beans, salsa, chicken, and shredded
cheese.
Spread combined mixture into the center of tortilla shell, roll
up and place seam down, on salsa in your baking dish.
Top with remaining salsa and cheese.
(Now if you want to kick it up a notch, drop a few drops of hot
sauce on top!!! WOW)
Bake @ 350 for approximately 20 minutes or until warmed
thoroughly.
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