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.
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Here's what you need Ingredients
- 10 ounces Enchilada Sauce (divided)
- 4 ounces Cream Cheese (cubed)
- 1 ½ cups Salsa
- 5 cooked and diced Chicken Breast (cooked chicken)
- 15 ounces Pinto Beans (rinsed and drained)
- 4 ounces Green Chiles (chopped)
- 10 Flour or Corn Tortillas (6 inches)
- 1 cup Mexican Cheese Blend (shredded)
- add Shredded Lettuce (Optional: chopped tomato, sour cream, green onions and sliced ripe olives)
What to do Directions
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Preheat oven to 350°F.
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In a medium saucepan, heat 6 ounces of enchilada sauce over medium heat.
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Add cream cheese and stir until melted.
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Add salsa, chicken, beans, and green chiles and stir until combined.
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Remove from heat and set aside.
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Spread remaining 4 ounces of enchilada sauce in the bottom of a 9×13 inch baking dish.
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Place a tortilla in the baking dish and spread a layer of the chicken mixture over the top.
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Sprinkle with cheese and roll up.
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Place seam side down in the baking dish.
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Repeat with remaining tortillas and chicken mixture.
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Pour remaining enchilada sauce over the top and sprinkle with cheese.
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Bake for 25-30 minutes or until cheese is melted and bubbly.
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Serve with shredded lettuce, chopped tomato, sour cream, Green Onion and sliced ripe olives (optional). Enjoy!
