Easy Chicken Enchiladas Recipe

Name: Easy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) can enchilada sauce, divided; 4 ounces cream cheese, cubed; 1 ½ cups salsa; 2 cups cubed cooked chicken; 1 (15 1/2 ounce) can pinto beans, rinsed and drained; 1 (4 ounce) canchopped green chilies; 10 (6 inch) flour tortillas; 1 cup shredded Mexican blend cheese; shredded lettuce; chopped tomato; sour cream; sliced ripe olives (optional)

Servings: persons

1 (10 ounce) can enchilada sauce, divided
4 ounces cream cheese, cubed
1 ½ cups salsa
2 cups cubed cooked chicken
1 (15 1/2 ounce) can pinto beans, rinsed and drained
1 (4 ounce) canchopped green chilies
10 (6 inch) flour tortillas
1 cup shredded Mexican blend cheese
shredded lettuce
chopped tomato
sour cream
sliced ripe olives (optional)

1
Spoon 1/2 cup enchilada sauce into a greased 13-in.
2
x 9-in.
3
x 2-in.
4
baking dish.
5
In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended.
6
Stir in the chicken, beans and chilies.
7
Place about 6 tablespoons of chicken mixture down the center of each tortilla.
8
Roll up and place seam side down over sauce.
9
Top with remaining enchilada sauce; sprinkle with cheese.
10
Cover and bake at 350 for 25-30 minutes or until heated through.
11
Serve with lettuce, tomato, sour cream and olives if desired.

1350

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (10 ounce) can enchilada sauce, divided, 4 ounces cream cheese, cubed, 1 ½ cups salsa, 2 cups cubed cooked chicken, and more.

Yes, Easy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Chicken Enchiladas

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