- 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 shredded Mexican cheese blend
- Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional
- Spoon 1/2 cup enchilada sauce into a greased 13x9-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.
Reviews forSimple Chicken Enchiladas
"Love easy recipes for Good Food"
"My husband and I are relatively new to Mexican cooking having traveled to NM to visit our daughter awhile back and absolutely loving the food while there. Since returning three years ago this dish is easily the best we've found -- and made -- yet! Thanks so much for the recipe, Kristi. My only addition to this was pickled red onions and Lime Crema Sauce (8 oz. sour cream, juice of 1/2 lime and 1/2 tsp. kosher salt) as garnishes. We've both decided it's a keeper and definitely worth making again and again -- even for company. P.S. We found that we could only use 1/4 cup filling per tortilla thus easily make almost twice as many enchiladas as stated. Each one was still very filling though. Thanks again!"
"I have made this twice, the first time exactly as written, the second time with a few changes. Although I liked the flavor, in the first batch the filling was too 'soupy' for my taste. Also, the flour tortillas became soggy. In the second batch I eliminated the salsa, and used just enough hot sauce to flavor and moisten. I also used corn tortillas, which is what I am used to with enchiladas. I used about half of the can of chilies.I always put a small amount of cream cheese in my enchiladas, - it adds a nice richness, and many people don't even realize it is there, although they are aware of the richer flavor. A small amount of cream cheese also enhances sandwiches, even if they have another type of cheese already!"
"So delicious as instructed - flour tortillas did not get gummy or soggy like some people feared. In fact restaurants prepare them similarly. easy to make for such flavor."
"Excellent!! My daughter said "Mom these are the best enchiladas you have ever made"! Thank you for the recipe! Definitely a keeper."
"Great tasting dish! I doubled the recipe and brought two pans of these enchiladas to a block party last month and everyone enjoyed it. The only change I made was I used a half cup of my garden jalapenos, chopped, instead of the canned chilies. This recipe is a keeper!"
"These enchiladas were true comfort food. I made them without any changes to the recipe and they were easy, delicious, and appreciated by all who ate them. Thank you, Kristi, for an excellent recipe."
"Hmmm, thought I had reviewed this b4. Going to make it again, probably using corn tortilla as b4, frying them slightly, making my own enchilada sauce, and not sure about which beans I'll use but tried black beans last time and liked. Both dh & I enjoyed this a lot."
"Made this yesterday found the corn tortilla hard to work with even with heating on a skillet any suggestions or should i actually fry them ended up switching to the flour tortilla to finish the pan which were larger but earlier to work with although the reviews said the corn tortilla were better go fiqure....."