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Easy Chicken Enchiladas

Total Time

Prep: 20 min. Bake: 25 min.

Makes

5 servings

This chicken enchiladas 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 chiles to suit your taste. —Kristi Black, Harrison Township, Michigan

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 chiles
  • 10 flour tortillas (6 inches)
  • 1 cup shredded Mexican cheese blend
  • Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Directions

  1. 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 until blended, 2-3 minutes. Stir in the chicken, beans and chiles.
  2. Place about 1/3 cup 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° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Easy Chicken Enchilada Tips

Can I make chicken enchiladas with flour tortillas?

Although enchiladas are traditionally made with corn tortillas, you can certainly use flour tortillas. Flour tortillas are slightly softer and have a lighter texture than corn, making them easy to roll up when filled. If you have flour tortillas to spare, use them up in these flour tortilla recipes.

Can I make my own enchilada sauce for chicken enchiladas?

Absolutely! If you have the extra time, making your own enchilada sauce works just as well as canned and lets you control the amount of salt added and the spice level. This basic enchilada sauce or this sweet and spice enchilada sauce both work well in most dishes.

Why are my chicken enchiladas soggy?

Soggy enchiladas are the sad result of the tortillas absorbing too much of the enchilada sauce while baking. If using flour tortillas, pour a thin layer of sauce onto the bottom of the dish before adding the enchiladas. Only lightly cover the enchiladas with sauce and leave the edges of the tortillas exposed, so they crisp up a bit while baking. For corn tortillas, quickly frying them in oil before assembling creates a moisture barrier that prevents them from becoming soggy and falling apart. For more ideas, check out these enchilada recipes, too.

Should I cover my chicken enchiladas while baking?

We suggest you cover these enchiladas while baking so that they heat through completely. If you prefer crispier edges to your enchiladas, uncover a few minutes before the end of your bake time.


Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

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