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Simple Chicken Enchiladas

This 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 chilis to suit your taste. —Kristi Black, Harrison Township, Michigan
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    5 servings

Ingredients

  • 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

Directions

  • 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 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 Facts
2 enchiladas: 468 calories, 13g fat (6g saturated fat), 75mg cholesterol, 1394mg sodium, 51g carbohydrate (6g sugars, 8g fiber), 34g protein.