Skillet Chicken Enchiladas

Recipe Submitted By: BUSH’S® Beans   Photo By: BUSH’S® Beans
Chunks of chicken and BUSH’S® Pinto Beans in a rich enchilada sauce make quick and delicious enchiladas.
 
  • Prep: 15 Minutes
  • |
  • Cook: 20 Minutes
  • |
  • Total: 35 Minutes
 
4
 
 
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 (16 ounce) can BUSH’S® Pinto Beans, drained
  • 1 (15 ounce) can enchilada sauce
  • 4 (8-inch) tortillas
  • 1 cup shredded Cheddar cheese
  • 1/4 cup fresh cilantro, chopped
  • 1/2 lime, juiced
 
  1. Heat oil in a 10-inch skillet over medium-high heat. Add chicken breast pieces; brown slightly. Add onion and garlic; cook 2 minutes.
  2. Place half the beans in a medium bowl, mash gently with a potato masher or the back of a fork. Stir in remaining whole beans.
  3. Add beans and half the enchilada sauce to skillet. Simmer 3-4 minutes.
  4. Divide mixture evenly onto tortillas. Roll up filled tortillas; return to pan. Pour remaining sauce over rolled tortillas and sprinkle with cheese, cilantro and lime juice.
  5. Cook, covered, over low heat for 10 minutes.
Nutrition Information
 
Commented By: "damon williams"
that looks good i'm going to try this
Reviewed By: Joseph
Quick and easy. And tasty!