Chicken Enchiladas

Another of my favorite Mexican dishes, I make this quite often. It’s unbelievably easy and for you meat eaters, you can easily substitute beef for chicken. When I was unemployed and living with my parents, I would make six of each since my dad refused to eat the chicken kind and I wouldn’t eat red meat. Note: After cooking the chicken or beef, I like to add sour cream to make creamier enchiladas, but they taste just fine without it.

1 lb. boneless, skinless chicken breasts, thawed and sliced
1 small onion, diced
1 Tbsp. oil
1 Tbsp. paprika
3 tsp. chili powder
2 tsp. garlic powder
1-1/2 tsp. cumin
pinch cayenne pepper
2 tsp. salt and pepper seasoning
1/4 cup sour cream, if desired
3/4 cup salsa, divided
1 - 15.25-oz. can refried beans
6 flour tortillas
4 cups Mexican cheese
1 - 10-oz. can enchilada sauce
sour cream and salsa

Preheat oven to 350°. Sauté chicken in oil with onions until chicken is no longer pink. While cooking, season with paprika, chili powder, garlic powder, cumin, cayenne pepper, salt and pepper. Stir in sour cream and 1/4 cup salsa. In a small mixing bowl, combine the refried beans and 1/2 cup salsa until well blended. Spoon equal amounts of chicken and bean mixture into each tortilla. Sprinkle with 1/2 cup cheese and roll tortillas. Pour 4 oz. of enchilada sauce into the bottom of a 9-by-9-inch baking dish. Place enchiladas on top of sauce and pour remaining sauce overtop. Sprinkle with remaining cheese. Bake 15-20 minutes or until cheese is melted and bubbly. Serve with sour cream and salsa if desired.


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