Description
These easy chicken enchiladas combine shredded chicken, beans, cream cheese, and salsa in a flavorful filling rolled inside soft flour tortillas, baked with enchilada sauce and melted cheese for a comforting Tex-Mex meal ready in under an hour.
Ingredients
Enchilada Sauce and Cheese
- 1 can (10 ounces) enchilada sauce, divided
- 1 cup shredded Mexican cheese blend
Filling
- 4 ounces cream cheese, cubed
- 1-1/2 cups salsa
- 2 cups cooked shredded chicken
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (4 ounces) chopped green chiles
Tortillas
- 10 flour tortillas (6 inches)
Optional Garnishes
- Shredded lettuce
- Chopped tomato
- Sour cream
- Sliced ripe olives
Instructions
- Prepare the baking dish: Spoon 1/2 cup of the enchilada sauce into a greased 13×9-inch baking dish, spreading it evenly to create a flavorful base for the enchiladas.
- Make the enchilada filling: In a large saucepan over medium heat, cook and stir the cream cheese and salsa together until thoroughly blended, about two to three minutes. Then stir in the shredded chicken, rinsed pinto beans, and chopped green chiles until everything is well combined and heated through.
- Soften the tortillas: To make rolling easier and prevent splitting, wrap the tortillas in a moist paper towel and microwave them for 20 to 30 seconds until warm and pliable.
- Fill and roll the enchiladas: Place about 1/3 cup of the chicken mixture down the center of each tortilla. Carefully roll each tortilla up and place seam side down over the enchilada sauce layer in the baking dish.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Then sprinkle the shredded Mexican cheese blend evenly on top to create a melty, golden topping when baked.
- Bake the enchiladas: Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Serve: Remove from oven and, if desired, garnish with shredded lettuce, chopped tomato, sour cream, and sliced ripe olives for extra flavor and freshness. Serve warm and enjoy your easy homemade chicken enchiladas!
Notes
- Wrapping tortillas in a moist paper towel and microwaving before filling prevents them from cracking while rolling.
- Use cooked shredded chicken leftover from a roast or rotisserie for best flavor and convenience.
- Feel free to substitute flour tortillas with corn tortillas for a gluten-free option.
- For extra heat, add chopped jalapeños or hot sauce to the filling mixture.
- Store leftovers covered in the refrigerator and reheat in the oven or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
