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 chiles
- 10 flour tortillas (6 inches)
- 1 cup shredded Mexican cheese blend
- Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives
- 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 chiles.
- 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.
Aug 29, 2019
Made this last night and my family loved it! Fairly easy to make. I reserved the chicken broth and the remaining cooked chicken for another meal. This recipe is company worthy! Very good! Use the flour tortillas.
Aug 26, 2019
Enchiladas are made with corn tortillas...
Aug 19, 2019
So let me start off by saying that the enchilada filling itself is 5 stars, very very good. Definitly different than what my mom made growing up (chicana) but SOOO GOOD. I rated 4 because using flour tortillas just isn't a good idea if you want nice crispy enchiladas, I would consider using flour tortillas more of a wet burrito type dish. They get soggy. I used corn tortillas instead (and a bit of advice that makes a world of difference is lightly frying your corn tortillas in oil on each side before placing filling in and rolling, makes them more durable and much more crispy to hold up against the sauce) and for the sauce (if you like it a bit spicy, even if not they have regular sauce) I recommend "El Pato" you can usally find in the mexican section of any store. I use the yellow or green cans both delcious. Also, I chopped up white onion and put on top of the enchiladas before spreading cheese. I also baked uncovered for an extra 5-10 mins to get the edges extra crispy ( mi familia loves it this way!) . Served with a simple red rice my mom used to make and it was delicious! Also, I did use cubed chicken because I used some left over breasts from the night prior but I will definitly be shredding it next time, my family didn't really dig that. All in all I love the filling recipe, very very good. Will be keeping this one! Thank you :)
Aug 16, 2019
I never review recipes but I had to on this one because it was so good. I made it exactly as described with one small addition. I made a microwave pouch of Mexican rice and before I put the stuffing in each tortilla I put a little bit of the rice. We topped them with pico de gallo and sour cream. I usually dread eating leftovers but I have looked forward to these and this recipe makes a lot. I actually ended up filling a 9x13 dish plus another 8x8 dish. Thanks for the great recipe!
Aug 14, 2019
These were the best I've ever made, thank you, thank you.....
Jun 10, 2019
This is an easy recipe to follow. I substituted black beans for pinto beans, I used a can of rotel tomatoes instead of the salsa, I also added sauteed onions as well. I've used flour tortillas in the past and they were gummy. Taste much better using corn tortillas.
Jun 6, 2019
I made this recipe and the filling and sauce were delicious. However the flour tortillas did get soggy and gummy. Next time definitely use corn tortillas.
Jun 1, 2019
Very Good! I used corn tortillas. Used fresh chopped jalepeno peppers instead of canned. Added some chopped onion to the top of the chicken mix before rolling the tortilla. Served it with fresh salsa made from chopped tomatoes, jalepeno, onions, cilantro, salt and garlic powder. I like the idea of the 10" burritos; but have not done it yet.
Feb 24, 2019
Incredible!! Very easy to make and taste amazing. We be making this recipe again real soon.
Dec 29, 2018
Delicious. This dish is requested by my family regularly. I decrease the chopped green chilies for less heat.