Ingredients

• 2 pounds chicken breasts, partially frozen
• ½ cup salsa
• 1 medium onion
• 1 red pepper
• 1 can white beans
• 1 ½ cups cheddar or pepper cheese, grated
• 1 teaspoon ground cumin
• ¼ teaspoon dried red hot pepper flakes
• ¼ teaspoon ground, black pepper
• 1 can cream of chicken soup
• 2 ounces cream cheese, at room temperature
• ½ cup sour cream
• ½ cup milk
• 1 can green chile enchilada sauce
• 10-12 Tortillaland® tortillas, uncooked

Instructions

1. Remove chicken breasts from the freezer when partially frozen. Dice the meat into bite-size pieces.
2. Put salsa in a sealable gallon plastic bag. Place the chicken in the bag. Seal and gently spread the salsa over the chicken. Let marinate in the refrigerator for at least an hour.
3. Remove from refrigerator. Drain off salsa and moisture.
4. In a large frying pan, cook the chicken over medium to high heat, stirring continuous to allow all the chicken pieces to cook evenly.
5. Dice the onion and red pepper. Put diced onion and red pepper in the frying pan, mixing into the chicken. Stir gently for two minutes.
6. Drain white beans and rinse with water. Add to frying pan mixture. Stir gently to mix in.
7. In a large bowl combine cream of chicken soup, cream cheese, sour cream, milk, and green chile enchilada sauce, mashing the cream cheese with a fork to make the mixture somewhat smooth.
8. Pour cream cheese mixture in frying pan over cooked chicken mixture.
9. Stir to combine. Simmer for five minutes. Remove from heat.
10. In a different frying pan over medium heat, cook the tortillas on both sides leaving them supple enough to roll.
11. Put one-quarter to one-third of a cup of mixture on each cooked tortilla. Roll up tightly. Spray 9”x13” baking pan with Pam®. Place rolled up enchiladas next to each other in a baking pan. Cover with foil.
12. Preheat oven to 350 degrees. Bake for 20 minutes. Remove foil. Bake for 5 minutes longer. Remove from over. Serve with salsa and shredded lettuce.