3 bean and chicken enchiladas

3 bean and chicken enchiladas

inspired by pinterest

this is another recipe that i saw on pinterest and tweaked it a little bit based on the ingredients i had!

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8 corn tortillas

1 cup (about 4 strips) of cooked shredded chicken

1 can cream of chicken soup

1 can of bean medley (the can i had on hand had kidney beans, pinto beans and black beans)

1/2 can garbonzo beans

1/4 cup chopped red onion

2 tbsp lime juice

2 tbsp adobo sauce (optional – i just had an open can of this on hand so i threw it in)

1 cup enchilada sauce or picante sauce

1 cup monterey jack cheese

salt and pepper

preheat oven to 350 degrees.  place all beans in a strainer and rinse.  add to a large mixing bowl.  add chicken, cream of chicken soup, onion, lime juice, adobo sauce, salt and pepper to bean mixture and mix together.

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scoop 1 large spoon full of mixture into corn tortillas and roll up.

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pour enchilada sauce (or picante sauce) on the bottom of a baking dish to prevent enchiladas from sticking.  place each rolled enchilada seam side down so they don’t unravel.

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top with cheese.

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cover with foil and bake for 25 minutes.

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enjoy this easy semi healthy meal!

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3 comments

  1. My mouth is watering. Looking forward to trying this recipe.

  2. Love enchiladas – will have to make some soon!!

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