½ diced onion
½ diced green bell pepper
1 ½ cups chopped chicken, precooked
15 oz can re-fried beans
3 oz cream cheese
½ tsp ground cumin
½ cup salsa
Webers Kickin’ Chicken seasoning, to taste
8 flour tortillas
8 oz red enchilada sauce (we use Frontera Red Chile Enchilada Sauce)
Shredded Mexican cheese
Preheat oven to 350 degrees. In large saucepan, saute onion and green bell pepper in 1 tbsp of olive oil until softened. Combine onion and green bell pepper in a bowl with precooked chicken, re-fried beans, cream cheese, cumin, salsa, and Webers Kicken Chicken seasoning (if you can’t find the seasoning…try ½ package of taco seasoning). Mix until well combined.
Put back into large saucepan and cook over medium heat until warmed. Once warm, remove from heat and divide mixture evenly and wrap in flour tortillas in a greased 9×12 casserole dish. Drizzle enchilada sauce and then cover with shredded cheese.
Bake at 350 degrees for 18-20 minutes until cheese is thoroughly melted.