Chicken and Garbanzo Enchiladas

Why not try these spicy yet different Mexican enchiladas for Cinco de Mayo?

These enchiladas combine Herdez® Roasted Pasilla Chile Sauce with the chicken breast and garbanzo filling and also in the cheesy topping. Viva Mexican food!

Since we don’t like anything to wet and saucy, I tend to go easy on baking casseroles that have a sauce.  If your family likes mucho sauce, then double the recipe for the sauce, and you will need 2 jars of the Pasilla Chile Sauce if you do.

Chicken and Garbanzo Enchiladas

FILLING:

• 1 cup cooked and shredded chicken breast
• 1 – 15 oz can garbanzo beans, drained and rinsed
• 1 cup shredded sharp cheddar OR Monterrey Jack cheese
• 1/2 jar Herdez® Roasted Pasilla Chile Sauce

TOPPING SAUCE:

• 1/2 jar Herdez® Roasted Pasilla Chile Sauce
• 6 oz process cheese spread (i.e. Velveeta), cubed
• 1 tbs butter

ALSO NEEDED:

• 12 – 8-inch flour tortillas
• additional shredded cheddar/jack cheese for topping

Preheat oven to 350 degrees.  Spray a 13 x 9-inch pan with non-stick spray.

Mix filling ingredients.  Divide evenly between the 12 flour tortillas; roll up and place in prepared pan.

Prepare sauce by mixing all sauce ingredients in a microwave-proof bowl. Microwave on high for 1 minute; stir.  If process cheese is still lumpy, microwave for an additional 30 seconds on high.  Stir until process cheese spread is completely combined.

Pour sauce over enchiladas in pan.  Spread sauce evenly over enchiladas.

Bake at 350 for 25-30 minutes.  Top with additional cheese.

Serves 4 (3 enchiladas per person)

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Disclaimer:
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. 

Products received from advertiser are only used for experienced-based reviews on The Midnight Baker. The reviews, content and opinions expressed in this blog are purely the sole opinions of The Midnight Baker. This blog was written in support of Herdez and their Mexican Cooking Sauces.