Chicken Enchiladas


2 Cups Cooked Chicken (shredded)
10 oz. can Kidney Beans (drained)
9 oz. AFP Bean Dip
6 ea. 8-Inch Tortillas
18 oz. AFP Salsa
¼ Cup Crosscut Scallions
1 tsp. Cilantro (chopped)
1 – 15oz. Can AFP White Queso Sauce split evenly into separate containers


  • Preheat oven to 375ºF
  • Mix cooked Chicken, kidney beans and Bean Dip very well. Season with salt and pepper.
  • Spoon ¼ cup chicken mixture in each tortilla. Fold over filling.
  • Place rolled enchiladas in pan with seam side down.
  • Top with first container of White Queso, spreading evenly.
  • Bake for 30 minutes or until bubbly.
  • To serve, place Salsa on bottom of plate and top with 3 enchiladas.
  • Heat remaining White Queso and pour over hot enchiladas.
  • Garnish with chopped scallions and cilantro.