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Prep 30min
Total1hr15min
Ingredients5
Servings8
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Ingredients
2
boneless skinless chicken breasts (about 10 oz total)
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
2
cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1
can (15 oz) Progresso™ black beans, drained
2
cups shredded Mexican four-cheese blend (8 oz)
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Steps
1
Heat oven to 350°F. Line 12x8-inch (2-quart) baking dish with foil.
2
Fill 4-quart pot three-fourths full with water. Add 2 boneless skinless chicken breasts (about 10 oz total). Heat to boiling. Reduce heat to simmer; cover and cook 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
3
Meanwhile, lightly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside. Place 1 can (10 oz) Old El Paso™ red enchilada sauce, 1 can (15 oz) Progresso™ black beans and 1 cup of the shredded Mexican four-cheese blend in large bowl. Shred cooked chicken. Add chicken to bowl with beans; stir with large spoon to combine.
4
Divide chicken mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
5
Pour remaining 1 can (10 oz) Old El Paso™ red enchilada sauce evenly over top. Sprinkle with remaining 1 cup shredded Mexican four-cheese blend.
6
Bake uncovered 40 to 45 minutes or until hot and bubbly.
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To make this easy Chicken Enchilada Casserole recipe go even faster, use pre-cooked chicken, leftover chicken or deli rotisserie chicken.
Serve this simple enchilada casserole with all your favorite toppings, such as chopped green onions, chopped fresh cilantro, thinly sliced radishes, sour cream or Mexican crema.
Swap the red enchilada sauce for Old El Paso™ Green Chile Enchilada Sauce, if desired.
Lining the baking dish with foil makes for easier cleanup and ensures the enchiladas don’t stick to the bottom of the pan.
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