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Easy Chicken Enchiladas

Easy Chicken Enchiladas
“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” s
5 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 1 can (10 ounces) enchilada sauce, divided
  • 4 ounces cream cheese, cubed
  • 1-1/2 cups salsa
  • 2 cups cubed cooked chicken
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (4 ounces) chopped green chilies
  • 10 flour tortillas (6 inches)
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional

Directions

  • Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking
  • dish. In a large saucepan, cook and stir the cream cheese and salsa
  • over medium heat for 2-3 minutes or until blended. Stir in the
  • chicken, beans and chilies.
  • Place about 1/3 cup of chicken mixture down the center of each
  • tortilla. Roll up and place seam side down over sauce. Top with
  • remaining enchilada sauce; sprinkle with cheese.
  • Cover and bake at 350° for 25-30 minutes or until heated through.
  • Serve with lettuce, tomato, sour cream and olives if desired.
  • Yield: 5 servings.
Nutrition Facts: 1 serving (2 each) equals 468 calories,
© Taste of Home 2013

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Easy Chicken Enchiladas (continued)

Nutrition Facts: 13 g fat (6 g saturated fat), 75 mg cholesterol, 1,394 mg sodium, 51 g carbohydrate, 8 g fiber, 34 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013