Easy Chicken Enchiladas

Easy Chicken Enchiladas

IANKRIS

"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

50 m servings 565 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 565 kcal
  • 28%
  • Fat:
  • 34.1 g
  • 53%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 32.6 g
  • 65%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1166 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 762
  1. 985 Ratings

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Most helpful positive review

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

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

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Least positive
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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.

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 r...

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 ...

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 a...

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 coo...

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. Th...

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 enchi...

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

A good, quick meal. It was easy and my kids really liked it. Instead of sprinkling on the cheese before baking, I'd bake first and then sprinkle cheese for the last 5 minutes or so.

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