Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, easy chicken enchiladas (non-traditional). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Pull chicken breasts apart by hand into shredded strips. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans.

Easy Chicken Enchiladas (non-traditional) is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Easy Chicken Enchiladas (non-traditional) is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook easy chicken enchiladas (non-traditional) using 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Easy Chicken Enchiladas (non-traditional):

1. Take 600 g chicken breast
2. Prepare 2 teaspoons cumin powder
3. Prepare 2 teaspoon garlic crushed
4. Prepare 1 tablespoon bbq spice
5. Get 1 red capsicum
6. Get 1 jar (300 g) tomato pasta sauce
7. Prepare 16 soft corn tortillas
8. Prepare 1 cup shredded Pizza cheeses
9. Take vegetable oil
10. Make ready For Garnish: cilantro, chopped scallion, sour cream, jalapeño and chopped tomatoes
11. Get Serve with Spanish rice and beans

Spread about ¼ cup of the enchilada sauce in the bottom of the pan; set aside. In a large skillet, heat olive oil over medium-high heat. Stir in the chicken, beans and chiles. Roll up and place seam side down over sauce.

Instructions to make Easy Chicken Enchiladas (non-traditional):

1. Pre heat oven 200C - Sprinkle chicken with cumin, garlic spices, and salt to marinate. - Put chicken on a baking tray and bake for 15 -20mins (till cooked through) allow to cool.
2. Pull chicken breasts apart by hand into shredded strips. - Spoon approx 1/4 cup chicken mixture in each tortilla and roll into cigar shape. - Place enchiladas snuggled together with on baking tray, then top enchilada with tomato sauce and cheese. - - Bake for 15 minutes on high (200g) until cheese melts.
3. Garnish with cilantro, scallion, sour cream and chopped tomatoes. - Best serve with Spanish rice and beans.

Stir in the chicken, beans and chiles. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. If desired, serve with lettuce, tomato, sour cream and olives. Bring to a boil over medium-high heat.

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