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Simple Chicken Enchiladas Recipe

Simple Chicken Enchiladas Recipe

“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!
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD: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


  • 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.

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.

Reviews for Simple Chicken Enchiladas

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Reviewed Apr. 23, 2016

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

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!"

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."

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."

Reviewed Mar. 15, 2015


Reviewed Feb. 16, 2015

"Didn't care for the flour tortillas. Corn tortillas would have been better, I think. Filling was just okay."

Reviewed Jan. 5, 2015

"This was really good! I divided it up between two 8x8 pans so I could freeze one and I used turkey instead of chicken and a little extra enchilada sauce because I had some. I love that this used ingredients that I had on hand so I didn't have to buy a whole bunch of extra stuff."

Reviewed Nov. 24, 2014

"This is home idea flavor, not restaurant. But very tasty anyway."

Reviewed Sep. 22, 2014

"Very tasty, filling and makes you want more!"

Reviewed Aug. 14, 2014

"So delicious and easy. Will definitely make this a regular!"

Reviewed Jul. 30, 2014

"This is very tasty and truly simple. Used leftover roasted chicken, tomatillo salsa and about double the amt of enchilada sauce. This is a keeper."

Reviewed Mar. 29, 2014

"The whole family loved this recipe!!!"

Reviewed Jan. 7, 2014

"My family did not particularly care for the consistency of these enchiladas. We found the chicken mixture rather soupy and actually used a slotted spoon to dip the mixture onto the tortillas. The flavors are good, but we will most likely not make this recipe again."

Reviewed Nov. 17, 2013

"So delicious!!! I also used a cheater chicken that I shredded and it turned out amazing!! This recipe is a keeper."

Reviewed Oct. 30, 2013

"VERY easy to make; great taste! I used shredded rotisserie chicken and I spread refried beans on the burrito style shells rather than using pinto beans. I think that chopped onion would be good in the chicken mixture as well."

Reviewed Sep. 17, 2013

"We love this easy to make recipe. I have had many compliments for it. I use left over rotisserie chicken (shredded) and use the big flour tortillas because it is easier to roll and fold them on the ends."

Reviewed Jul. 2, 2013

"This was easy to make and my family loved it, even the picky 6 year old!! I substituted black beans for pinto and Queso Fresco for cream cheese (had on hand). It was just delicious. A definite repeater and company worthy!"

Reviewed May. 4, 2013

"Easy to make ahead of time and pop them into the oven when needed. Also, easily modifiable to your personal likes/dislikes."

Reviewed Mar. 5, 2013

"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 Feb. 7, 2013

"This recipe was absolutely amazing! My husband is a huge mexican food fan and he was ranting and raving about it all night."

Reviewed Feb. 6, 2013

"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 Nov. 5, 2012

"Very good enchilada recipe, I was looking for something better than past recipes & this will the one I use from now on."

Reviewed Sep. 8, 2012

"These were really good, simple and fast. I served them with my new favorite rice; Viggo Mexican Rice."

Reviewed Jul. 15, 2012

"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 Mar. 22, 2012

"Delicious and makes plenty. Yes, I agree. It makes GREAT leftovers! My husband has asked for me to make again!"

Reviewed Jan. 29, 2012

"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 Sep. 22, 2011

"This was very good! I used black beans instead of pinto and the johnny cake made it all a great combo!!"

Reviewed Aug. 26, 2011

"This recipe was so easy to make using the $6 rotisserie chicken from Costco and some impromptu home made salsa made from stewed tomatoes, onions, lemon juice and 2 canned chipotle adobo chiles for spice/flavor. Made a full 9 x 12 tray which took longer to warm 45 minutes at 350 degrees. Tastes even better the second day! A WINNER."

Reviewed Apr. 18, 2011

"Super easy, fast and delicious!"

Reviewed Dec. 28, 2010

"Love these!!!"

Reviewed Dec. 6, 2010

"This recipe was super easy and a huge hit with my husband!! He didn't even know I substituted lower fat cream cheese! I love these and will definitely make them again!!"

Reviewed Oct. 14, 2010

"I forgot to add my children LOVED this I havent seen them eat so much at on sitting. they eat more than me."

Reviewed Oct. 14, 2010

"This reciepe was okay I had to add lots of different ingedience to make it have good flavor. It was easy and a good base to make my own."

Reviewed Jun. 10, 2010

"These are yummy! I agree w/ teadrinkinlady and will use more enchilada sauce next time. Definately going to make for friends and family if I am able to share ;0)"

Reviewed Apr. 10, 2010

"Awesome recipe!! Relatively nutritious and all my kids loved it - even my picky eaters. This has become a regular at our house."

Reviewed Dec. 27, 2009

"super easy and really good...i use 1/3 fat cream cheese, black beans, fresh chopped jalepeno peppers, whole wheat tortillas and pepper jack cheese (everything else i left the same). I serve with light sour cream and some jasmine rice and my hubby and i love it"

Reviewed Oct. 14, 2009

"I have passed this on to many family members"

Reviewed May. 19, 2009

"With very picky eaters in the family, I am often searching for something to please everyone. I thought this recipe was a long shot, but everyone loved it. Now I get requests for it all the time. I actually cook the chicken on my Foreman grill and then shred it with a couple forks and it really soaks up the flavor. Thanks for the great recipe!"

Reviewed May. 15, 2009

"I had left over chicken so this seemed a good way to use it. we loved this recipe. I would make it for company. It is very pretty when it comes out of the oven.

Shawn from Manchester,Mi"

Reviewed Mar. 26, 2009

"I tried this recipe the other night since I had all the ingredients on hand. My family just raved about the flavor and it looked pretty too..My husband said it was absolutely delicious. It was easy to prepare and will definitely make it again. Thanks Taste of Home!"

Reviewed Mar. 23, 2009

"I have taken this recipe to a few gatherings and have had rave reviews. Everyone wants the recipe and can't believe how easy it is. I used black beans because we like those better, but otherwise it is Excellent!!!"

Reviewed Feb. 5, 2009

"My family loved these! Easy to make too.


Reviewed Jan. 19, 2009

"This is a yummie recipe and very easy to make. I think the only change I would make is to use a bit more enchilada sauce. Black beans are good in this too!"

Reviewed Jan. 10, 2009

"This is by far and away my favorite chicken enchilada recipe. It's also one of the least fattening that I've seen. My husband is always begging me to make this recipe. Since there is only two of us in the home, we eat on this for several days. You can't go wrong with this recipe! It's great!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.