This is great to make for get-togethers and parties or whenever you are expecting friends and family, or a good Sunday evening meal that will give you leftovers for the week. My mom used to make this when I was a kid, and now I've added my own twists to it.

Ingredients

16 serv.

diced chicken breasts1 1⁄2 lbs
chopped bacon1⁄4 lb
onion↗1
corn (optional) or 3/4 cup sliced mushrooms (optional)↗3⁄4 cup
green bell pepper1
jalapeno pepper↗1
banana peppers↗2
minced garlic1 tablespoon
refried beans16 ounces
green enchilada sauce28 ounces
fresh salsa1 cup
shredded taco cheese↗1 lb
flour tortillas↗8
salt↗1⁄2 teaspoon
ground pepper↗1⁄2 teaspoon
teaspoon cumin↗1⁄2
teaspoon taco seasoning1⁄2
lime↗1
small bunch chopped fresh cilantro1

Step-by-step instructions

1
Dice chicken and bacon and start browning in a large skillet.
2
Dice peppers and onions and add to chicken when it is 2/3 browned.
3
Continue to saute and add garlic, lime, cilantro, corn and seasonings after a few minutes.
4
Add re-fried beans and 1/3 of the cheese and stir into filling until everything is soft and melted and then turn off the heat.
5
Pour a third of the enchilada sauce into the bottom of a foil pan or casserole dish.
6
Take half of the tortillas and fill with the chicken filling and roll up to create a bottom layer in the casserole dish. As you make the enchilada rolls can can also pre-cut them into halves or thirds for easier serving.
7
Add a little cheese, some more enchilada sauce and some salsa.
8
Fill the rest of the tortillas to make an upper layer and then top with remaining sauce, salsa, and cheese.
9
Place in oven and bake at 350 for 30 minutes or until the top cheese is nice and browned.
10
Serve and enjoy!

Source: food.com

Original recipe ↗

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