Chicken and Chickpea Enchiladas

I created this several years ago, it uses canned or bottled Salsa, so you can choose the spiciness. You can also vary the type of beans to your liking. It’s very quick and is an easy weeknight dinner. Serve with Rice and/or your favorite toppings.

4 Chicken Breasts

2-3 Cups Prepared Salsa 

1 Can Chickpeas – rinsed

8-10 Tortilla’s

2 Cups Grated Cheese (Jack, Mozzarella or whatever you prefer)

1. Pre-heat oven to 375F
2. Put Chicken Breasts and Salsa in a large saucepan and poach for 30 minutes or until chicken is done
3. Remove Chicken and let cool enough to shred
4. Add shredded chicken and chickpeas to salsa, heat through
5. Lay tortilla flat, spoon on chicken mixture, add a bit of cheese and wrap until all are complete, ends can be open
6. In a baking dish, spoon some of the salsa on the bottom of pan, arrange wraps snuggly in dish, pour remaining salsa over wraps, sprinkle with remaining cheese and bake, about 30 minutes until golden brown on top.