Easy Chicken Enchiladas

Total Time Prep: 20 min. Bake: 25 min.

Yield 5 servings

With a few staple ingredients, these easy chicken enchiladas are so quick to make, dinner will be on the table before you know it.

Ingredients

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cooked shredded 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.

Nutrition Facts

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

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. —Kristi Black, Harrison Township, Michigan

Recipe Creator