Chicken Enchiladas


2 cups Cooked Chicken (shredded)
10 oz. can Kidney Beans (drained)
9 oz Bean Dip
6 ea 8-Inch Tortillas
18 oz Muy Fresco Salsa
¼ cup Crosscut Scallions
1 tsp Cilantro (chopped)
1 – 15 oz can Muy Fresco Queso Blanco Cheese 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 Queso Blanco Cheese Sauce and pour over hot enchiladas
  • Garnish with chopped scallions and cilantro