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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.

Prep Time:

20 Minutes

Cook Time:

25 Minutes

Total Time:

45 Minutes




10 Enchiladas

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

  1. Preheat oven to 350°F.

  2. In a medium saucepan, heat 6 ounces of enchilada sauce over medium heat.

  3. Add cream cheese and stir until melted.

  4. Add salsa, chicken, beans, and green chiles and stir until combined.

  5. Remove from heat and set aside.

  6. Spread remaining 4 ounces of enchilada sauce in the bottom of a 9×13 inch baking dish.

  7. Place a tortilla in the baking dish and spread a layer of the chicken mixture over the top.

  8. Sprinkle with cheese and roll up.

  9. Place seam side down in the baking dish.

  10. Repeat with remaining tortillas and chicken mixture.

  11. Pour remaining enchilada sauce over the top and sprinkle with cheese.

  12. Bake for 25-30 minutes or until cheese is melted and bubbly.

  13. Serve with shredded lettuce, chopped tomato, sour cream, Green Onion and sliced ripe olives (optional). Enjoy!

Easy Chicken Enchiladas

Our chicken breasts are IQF and natural.

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