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“This recipe is so quick and easy, and I always receive a ton of compliments,” writes Kristi Black from Harrison Township, Michigan. “It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste.” TIP: Kristi suggests serving her Easy Chicken Enchiladas with sweet corn cake for a “really yummy” summer spread!
Nutritional Facts 1 serving (2 each) equals 468 calories, 13 g fat (6 g saturated fat), 75 mg cholesterol, 1,394 mg sodium, 51 g carbohydrate, 8 g fiber, 34 g protein.
Originally published as Easy Chicken Enchiladas in Simple & Delicious July/August 2006, p15
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 04, 2013 by chattypc
Easy to make ahead of time and pop them into the oven when needed. Also, easily modifiable to your personal likes/dislikes.
Reviewed on Mar. 05, 2013 by bseegar
These enchiladas are so easy to make and are absolutely delicious! My husband LOVES these and I've now had to make them 3 weeks in a row! I follow the recipe, except that I use pulled chicken from a Rotisserie chicken, and I use 10 inch tortillas rather than 6 inch. My 3 year old even likes these! I serve with spanish rice, and a side salad of lettuce, tomato, avacado and sour cream. Yum!
Reviewed on Feb. 07, 2013 by raina2002
This recipe was absolutely amazing! My husband is a huge mexican food fan and he was ranting and raving about it all night.
Reviewed on Feb. 06, 2013 by jknight0012
Just tried it tonight and loved it! Like one reviewer said, depending on the salsa you might not even need to add the green chili, unless you like it hot. I think next time I will half the cream cheese because that made it a little too rich for us. This would make an easy and popular potluck dish.
Reviewed on Nov. 05, 2012 by 3peeps
Very good enchilada recipe, I was looking for something better than past recipes & this will the one I use from now on.
Reviewed on Sep. 08, 2012 by katlaydee3
These were really good, simple and fast. I served them with my new favorite rice; Viggo Mexican Rice.
Reviewed on Jul. 15, 2012 by markjanelle
Yummy recipe we all love! I blend the salsa (no onion chunks for my kids) and sometimes omit the green chilis for a less spicy enchilada but it's all around one of my favorites.
Reviewed on Mar. 22, 2012 by Luomala
Delicious and makes plenty. Yes, I agree. It makes GREAT leftovers! My husband has asked for me to make again!
Reviewed on Jan. 29, 2012 by bouleyr
I didn't add the pinto beans or chilis for personal taste and they turned out great. This is not one of my regular recipes!
Reviewed on Sep. 22, 2011 by bfify80
This was very good! I used black beans instead of pinto and the johnny cake made it all a great combo!!
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