“Chicken Enchiladas with refried black beans and cream cheese.”
READY IN:
25mins
SERVES:
5
YIELD:
10 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the chicken thighs for 20 minutes. Chop roughly and mix with beans and sour cream and 2 Tablespoons enchilda sauce. Fill and roll enchiladas with chicken mixture and place in 9 x 13 pan with the seam facing down. Cover with enchilada sauce and sprinkle with shredded cheese. Bake at 400 degrees for 15-20 minutes.

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