Chicken Enchiladas With Cream Cheese & Pinto Beans

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Chicken enchiladas with cream cheese and pinto beans will require a pot and a few other primary tools. Make chicken enchiladas with cream cheese and pinto beans with help from a culinary professional with twelve years of experience in this free video clip.

Part of the Video Series: Mexican Recipes
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Video Transcript

Hello, my name is chef Ben Diaz, and today we are doing a cream cheese, pinto beans, cooked chicken enchiladas. So the reason for making this dish it's an easy dish the whole family can enjoy. First you take a two quart pot, add one quart of olive oil. Bring it to a boil. Next cook your tortillas by dipping them in your hot oil. Hold them gently off the top for about 30 seconds. Careful not to burn yourself. Next let them drain for about 30 seconds. While that's going in a large bowl add your one cup of cooked diced chicken. Next add a quarter cup of chilled cream cheese. Two tablespoons of cilantro. A cup of pinto beans. Mix thoroughly to have a nice little mixture. Now put your tortillas onto your work table. Add about two ounces of your mix to each tortilla. Gently roll them to look like a nice little cigar. Lay them into your sprayed cooking sheet one by one until they fit snugly. Now add one cup of ranch dressing. And next place your mix into a 450 degree oven for about 15 to 20 minutes. What you'll have is a nice delicious and hearty meal.


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