Chicken and Bean Enchiladas

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Start to finish: 45 minutes
Impresses: 4

Ingredients
15-ounce can verde enchilada sauce
8 corn tortillas
15-ounce can refried black beans
2 cups shredded chicken (from Simply Perfect Roasted Chicken recipe)
2½ cups shredded pepper jack cheese

Method
Heat oven to 400 F.

Spread ½ cup enchilada sauce onto bottom of baking dish.

Spread 1–2 tablespoons of refried beans onto tortilla, along with 2 tablespoons chicken and pepper jack. Roll up and place seam-side down into baking dish.

Repeat with remaining ingredients to make 8 enchiladas.

Pour remaining enchilada sauce on top of rolled enchiladas and top with remaining pepper jack.

Cover with foil and bake 15 minutes until cheese begins to melt. Remove foil and bake an additional 10 minutes. Let rest 5 minutes before serving.

Quick Tip

Build in advance and store in the fridge. While oven preheats, set on counter to come to room temperature before cooking as listed above.