Tag Archives: refried beans

Chicken Enchilada Flatbread

This flatbread is so easy to make and makes a quick dinner or appetizer. It takes 20 minutes from start to finish.

You can top it with cilantro, sour cream, tomatoes, black olives — anything you’d like.

I use red enchilada sauce, but it’s delicious with green, too.

Chicken Enchilada Flatbread

Makes 2 (serves 3-4)

1 (8.8 ounce) package of Stonefire Tandoori Baked Original Naan

8 ounces cream cheese, softened

2 tablespoons taco seasoning

1/2 cup refried beans

1/4 cup salsa

Garlic salt to taste

2 rotisserie chicken breasts

1 cup red enchilada sauce

1 ½ cups shredded Mexican-style mixed cheese

1 green onion

Sour cream (optional)

Preheat oven to 400.

In a medium bowl, stir together cream cheese and taco seasoning, divide it in half and spread half on each Naan crust. Then, in the same bowl, mix refried beans, salsa and garlic salt to taste. Spread that over the cream cheese mixture.

Pull the chicken breasts off the rotisserie chicken and shred it with your hands. I put the chicken in the same bowl I’ve been using so I don’t’ dirty any more dishes. Stir together the chicken and enchilada sauce and then spread the mixture on each piece of Naan.

Top with cheese. Bake 9 minutes.

Chop green onion and use it to garnish the flatbread. If desired, garnish with sour cream, too.

Slice and serve.

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Easy Chicken Enchiladas

Alas, it’s Friday and I am looking forward to the weekend. The weather is supposed to be nice, so I plan to be outside. Here’s a quick dinner for anyone else you wants to spend as little time in the kitchen as possible. It takes about 15 minutes to assemble these and then you bake them and enjoy. They are so easy and delicious.

These are dryer enchiladas, which is the style I like. If you like really wet, swimming in sauce enchiladas, then buy two cans or sauce or a large one.

1 rotisserie chicken

2/3 cup chunky salsa

1 teaspoon ground cumin

1  (15-ounce) jar green or red enchilada sauce (use two jars if you like really wet enchiladas)

Refried beans (optional)

2 cups shredded Mexican blend cheese, or a cheddar and Colby-Jack combination

10-12 Corn tortillas

Tomatoes, sour cream, guacamole to garnish

Preheat oven to 400 degrees.

Debone and de-skin your chicken. Then pull off all the meat and shred it with your hands and place in a large bowl.

Add salsa, cumin and half the jar of enchilada sauce and stir to coat. Taste and adjust seasoning if you’d like.

Spray a glass pan with cooking spray. If you like refried beans, spread about 1-2 tablespoons on each tortilla.

Fill each tortilla with chicken and a sprinkle of cheese. Roll shut and place face down on the pan. Repeat until you’ve used all your chicken. Then top with remaining cheese and drizzle the rest of the enchilada sauce over the dish.

Bake for 20-25 minutes. Serve garnished with tomatoes, guacamole, sour cream and any desired toppings.