Easy Chicken Enchiladas Recipe - Allrecipes.com
Easy Chicken Enchiladas Recipe
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Easy Chicken Enchiladas
See how to make incredibly quick-and-easy chicken enchiladas. See more
  • READY IN 50 mins

Easy Chicken Enchiladas

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"This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
  3. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 20, 2006

Very tastey. I used enchilada sauce instead of salsa. (that's all I had on hand). I poured some sauce over the top before baking and I put the cheese on about the last 5 minutes of baking.

 
Most Helpful Critical Review
May 02, 2012

I'm sorry but Enchiladas are not made with flour tortillas.

 
Mar 13, 2003

This is EXTREMELY easy and very good. It was a little rich. After reading everyone's reviews this is what I did: 4oz of LF cream cheese, 3/4 jar of salsa, 1 small can green chilis. Also, I was running REALLY late so I used the pre-cooked perdue chicken short cuts and they worked perfectly. You can make this ahead, roll and refrigerate until later.

 
May 25, 2005

This recipe was the best. I have made enchiladas before that took much more work and didn't taste this good. I did use enchilada sauce on the bottom of the pan and on top of the enchiladas as was previously suggested. Aside from that I would change nothing, they were great. Will definitely be making these more often. For a really quick meal I also used chunk chicken in a can.

 
Feb 21, 2005

This was great when I used enchilada sauce on the bottom of the pan and then covered the casserole with enchilada sauce before putting on the shredded cheese. I also took the advice of others and decreased the amount of the cream cheese to 4 ounces. Thanks for this posting. We definitely make again!!

 
Dec 24, 2003

This was delicious! I made it for a Mexican-themed party, everyone loved it! Since I was making it for a large crowd, I marinated 6 chicken breasts in a store bought Fajita marinade and then cooked it on the grill...before cutting it up. Also added twice as much salsa than called for and a can of Mexican corn. Topped it with Monterey Jack cheese and Jalapeno peppers. Served it with Mexican Rice, chopped lettuce & tomato, and sour cream. Yum!

 
Dec 24, 2003

This was good and extremely easy. It was lacking some zip though. Next time I'll add a can of green chilis just to pep it up. But if you're looking for easy enchiladas this is the way to go. This recipe is worth trying.

 
Mar 13, 2003

These were very good. I substituted reduced fat cream cheese and corn tortillas. Those parts of the tortillas that weren't covered with cheese turned hard. Next time, I'll poor a can of enchilada sauce over the top (but under the cheese), both the alleviate the hard spots and because I think it will taste even better. I served these with chopped lettuce and tomatoes, taco sauce and sour cream. Also, this made either 10 or 11 enchiladas which I was able to squeeze into a 9x13 pan quite easily.

 

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Nutrition

  • Calories
  • 565 kcal
  • 28%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 34.1 g
  • 53%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 32.6 g
  • 65%
  • Sodium
  • 1166 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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