Simple Chicken Enchiladas Recipe
Simple Chicken Enchiladas Recipe photo by Taste of Home
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Simple Chicken Enchiladas Recipe

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This recipe is so quick and easy, and I always receive a ton of compliments. 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. —Kristi Black, Harrison Township, Michigan
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 5 servings


  • 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

Nutritional Facts

2 each: 468 calories, 13g fat (6g saturated fat), 75mg cholesterol, 1394mg sodium, 51g carbohydrate (6g sugars, 8g fiber), 34g protein.


  1. 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.
  2. 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.
  3. 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.
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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Erica User ID: 5606269 265678
Reviewed May. 7, 2017

"these were really good i used refried beans instead of pinto beans"

mjlouk User ID: 1712085 263343
Reviewed Mar. 11, 2017

"These were really good. Kids ate them without complaining so that's a win!"

Smo66Keyy99 User ID: 5266363 260300
Reviewed Jan. 26, 2017

"what if you do not have pinto beans but refried beans can they sub for the pinto beans?"

murrworm88 User ID: 1697209 256718
Reviewed Nov. 12, 2016

"Yum! Glad I made a double batch right away so I have one for the freezer!"

bulmercarol User ID: 2651259 252792
Reviewed Aug. 16, 2016

"Good recipe. We'll definitely have this again!"

Appy_Girl User ID: 1132413 251878
Reviewed Jul. 26, 2016

"This is a very tasty recipe. I used mostly low fat ingredients and low carb tortillas. The taste was very, very good * A real Keeper in my books. One that I would highly endorse.

Taste Of Home Volunteer Field Editor"

gld2bmom User ID: 7191733 247387
Reviewed Apr. 23, 2016

"Wonderful flavors and easy to make! This dish will become one of our weeknight staples!"

rednibs44 User ID: 5119051 230009
Reviewed Jul. 22, 2015

"We have made this many times and it is delish! It is actually tastier than many enchiladas I've had in restaurants. I always make a double-batch because my busy family demands leftovers of this great meal to have handy!"

pottaway User ID: 3077832 228894
Reviewed Jul. 3, 2015

"I doubled the recipe for my family of 5 and didn't have any left they enjoyed it so much! Very easy to make as well."

jmkasprak User ID: 2880256 226792
Reviewed May. 23, 2015

"This recipe comes together quickly with leftover chicken. The salsa and cream cheese makes an interesting base. You can kick it up with pepper jack cheese and fresh peppers. I really enjoyed chopped fresh tomatoes and green onions on top."

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