Simple Chicken Enchiladas Recipe

5 54 70
Simple Chicken Enchiladas Recipe
Simple Chicken Enchiladas Recipe photo by Taste of Home
Publisher Photo

Simple Chicken Enchiladas Recipe

Read Reviews
5 54 70
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 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.
Originally published as Easy Chicken Enchiladas in Simple & Delicious July/August 2006, p15

Nutritional Facts

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

  • 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.
Originally published as Easy Chicken Enchiladas in Simple & Delicious July/August 2006, p15

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Reviews forSimple Chicken Enchiladas

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duckyou User ID: 1326017 268557
Reviewed Jun. 27, 2017

"THIS WAS A GREAT chicken RECIPE....THANK YOU...SONNY"

MY REVIEW
afish2000 User ID: 6550558 268556
Reviewed Jun. 27, 2017

"These sound really good! Has anyone tried these enchiladas with corn tortillas? I have a very severe gluten allergy and I can't have flour tortillas."

MY REVIEW
gmalovesyou User ID: 1098632 268549
Reviewed Jun. 26, 2017

"Very nice flavor. I added some cooked rice to make it go further. Family loved it."

MY REVIEW
Kris Hodges User ID: 5707772 268544
Reviewed Jun. 26, 2017

"Flour tortillas are going to become gummy tortillas when combined with liquid ingredients. Use corn tortilla for the best results."

MY REVIEW
Erica User ID: 5606269 265678
Reviewed May. 7, 2017

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

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

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

MY REVIEW
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?"

MY REVIEW
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!"

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

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

MY REVIEW
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.

Janie
Taste Of Home Volunteer Field Editor"

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