Easy Chicken Enchiladas
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 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
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1 can (10 ounces) enchilada sauce, divided
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4 ounces cream cheese, cubed
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1-1/2 cups salsa
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2 cups cooked shredded chicken
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (4 ounces) chopped green chiles
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10 flour tortillas (6 inches)
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1 cup shredded Mexican cheese blend
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Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives
Directions
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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.
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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.
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3.
Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts
2 enchiladas: 468 calories, 13g fat (6g saturated fat), 75mg cholesterol, 1394mg sodium, 51g carbohydrate (6g sugars, 8g fiber), 34g protein.
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