Enchilidas

Ingredients

Tools

Directions:

1. Use knife and cutting board to cut chicken to bite size pieces. Skip this step if using shredded chicken.
2. Put chicken in a medium size pan.
3. Add cream cheese to pan.
4. Use can opener to open beans, then use strainer to rinse beans under running water. Add beans to pan.
5. Use measuring cups to to add 1 cup of salsa to pan.
6. Place pan on the stove, set heat to medium high.
7. Use large spoon or spatula to stir ingredients occasionally until everything is combined and warm, but not hot. Turn heat off.
8. Get baking pan ready by greasing it with butter or cooking spray.
9. Take 1 tortilla and fill it with chicken mixture (2-3 spoonfuls), roll tortilla in a tube, place tortilla into the baking pan. Repeat until all tortillas and chicken mixture is used up.
10. Use can opener to open enchilada sauce and top tortillas with sauce. 
11. Preheat oven to 350 degrees. 
12. Use heat pads or kitchen mitts to place tortillas into the oven uncovered for about 35 minutes.
13. When mixture starts bubbling on the edges, add shredded cheese on top, if using. BE VERY CAREFUL AND USE HEAT PROTECTION!
14. Bake an additional 5 minutes or until cheese melts. Turn off oven.
15. Find a safe place to put a hot pan onto, like stove top. If hot enchiladas will be placed on the table or the counter, use heat pads or a kitchen towel to place the hot pan onto to avoid damaging those surfaces.
16. Use heat pads or kitchen mitts to carefully remove enchiladas and place the pan on a heat safe surface.
17. Wait 15-20 minutes for enchiladas to cool before serving. Enjoy!