Simple Chicken Enchiladas
Total TimePrep: 20 min. Bake: 25 min.
- 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.
Test Kitchen Tips
Nutrition Facts2 enchiladas: 468 calories, 13g fat (6g saturated fat), 75mg cholesterol, 1394mg sodium, 51g carbohydrate (6g sugars, 8g fiber), 34g protein.
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Dec 29, 2018
Delicious. This dish is requested by my family regularly. I decrease the chopped green chilies for less heat.
Jul 10, 2018
Very Good. The only change I made was adding sauteed jalapeno to the salsa mixture just because we like it spicy and I had them in the garden. I will definitely make it again.
May 30, 2018
If you have ever traveled to Mexico, you will not find a flour tortilla. Thus, Enchiladas are made with CORN tortillas not flour, that is why some reviewers say they get soggy.
May 30, 2018
Enchiladas are made with corn tortillas, not flour tortillas. This is a burrito.
May 29, 2018
This is a simple easy to make after working all day and was ready in no time! Very delicious - thanks!
Apr 30, 2018
This was a simple delicious dish -- makes a lot --I have enough for second meal- I sauted onion and I used black beans & a lot more cheese. I added cheese inside before I folded and added more on top with sliced green onion and cilantro-- I served with corn and salad - nice meal -- will make again !
Mar 17, 2018
Love easy recipes for Good Food
Feb 24, 2018
Delicious, I made it with some turkey meat that I simmered off the bones. It was very easy.
Jan 28, 2018
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!
Jan 27, 2018
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!