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 until blended, 2-3 minutes. 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° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Chicken Enchilada Tips
Can I make 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.
Why are my 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. (Check out these other enchilada recipes.)
Should I cover my 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.
Nutrition Facts2 enchiladas: 468 calories, 13g fat (6g saturated fat), 75mg cholesterol, 1394mg sodium, 51g carbohydrate (6g sugars, 8g fiber), 34g protein.
Jul 24, 2020
Super yum. I'm 14 and it was easy for me to follow and make myself.
May 26, 2020
Very easy! Used flour tortillas and two- 8in square pans and worked great. I fit five enchiladas in each pan perfectly and each were filled generously. 10/10 will make again.
May 14, 2020
Very simple to prep. Tasty! ??
Apr 15, 2020
Simple. Tasty. And best of all our kids loved it!
Apr 9, 2020
I searched for an easy chicken enchilada recipe, and after making this one I know I found a recipe I’ll use over and over again. I’m making it for the second time this week. The only change I made is to use a store bought rotisserie chicken and it turned out perfectly. Thanks for the recipe!
Apr 7, 2020
This was fantastic. I doubled the cream cheese to 8 oz and used red enchilada sauce (recipe did not specify). So good. This will become a recipe we go to again and again. Heavenly.
Feb 24, 2020
My child ate this!!!!! Thank you!!! We all loved it. The cream cheese added a nice creamy touch!
Feb 22, 2020
I used warmed corn tortillas for improved flavor. Ended up using tomatillo salsa which was what I had on hand. This is a very easy and versatile recipe. Family loved it!
Feb 10, 2020
Second time i have made this. The first time i followed directions. This time i made a double batch. If you make a double batch watch out you are going to have a lot. So this time i followed directions but i also put a half of red onion small can of chopped olives. about a cup of Mexican cheese. About a half of cup of sour cream. And lastly about 5 oz of green enchilada sauce in the pot mixed it up and cooked it for about 15 minutes. Then followed directions for the rest of the recipe. Ended up with 3 16 by 9 and one 13 by 9. Great and simple recipe
Jan 23, 2020
This was really good but I made a few changes.... I bought a 19 ounce can of enchilada sauce instead of a 10 ounce can. I used about 16 ounces of it. I added a clove of minced garlic to the salsa