A comforting favorite made fast—these Easy Chicken Enchiladas are creamy, cheesy, and loaded with flavor. Ideal for busy weeknights or weekend meal prep.

Why You’ll Love This Recipe

• Ready in under an hour
• Great for using up leftover chicken
• Freezer-friendly
• Customizable spice level
• Crowd-pleasing and kid-approved

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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-inch)
• 1 cup shredded Mexican cheese blend
• Optional toppings: shredded lettuce, chopped tomato, sour cream, sliced ripe olives

Directions

1. Preheat oven to 350°F. Grease a 13×9-inch baking dish and spread 1/2 cup of enchilada sauce across the bottom.
2. In a saucepan, cook cream cheese and salsa over medium heat until fully blended (2–3 minutes).
3. Stir in chicken, beans, and green chiles.
4. Place about 1/3 cup of the filling down the center of each tortilla. Roll up and place seam side down in the baking dish.
5. Pour remaining enchilada sauce over the tortillas and top with cheese.
6. Cover and bake for 25–30 minutes until hot and bubbly.
7. Serve with your favorite toppings.

Servings and timing

• Yield: 5 servings
• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes

Variations

• Protein swaps: Use shredded pork, ground beef, or turkey.
• Vegetarian: Omit the chicken and add more beans and veggies like sautéed peppers or mushrooms.
• Tortillas: Use corn tortillas for a traditional twist.
• Sauce: Try green enchilada sauce for a brighter, tangier version.

Storage/reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooked or uncooked for up to 3 months. Thaw in the fridge overnight.
• Reheat: Microwave individual servings or cover and reheat in the oven at 350°F until warmed through.

FAQs

How do I keep enchiladas from getting soggy?

Use a light coating of sauce under and over the enchiladas and leave edges exposed. For corn tortillas, fry briefly to seal them.

Can I make this ahead of time?

Yes, assemble up to 3 days in advance, cover, and refrigerate until ready to bake.

Can I freeze them before baking?

Absolutely. Wrap tightly and freeze. Thaw overnight before baking.

What’s the best chicken to use?

Leftover roasted or rotisserie chicken works great. Shredded poached or grilled chicken is also fine.

Can I use homemade enchilada sauce?

Yes. Homemade sauce lets you control the flavor and spice.

Are flour or corn tortillas better?

Flour tortillas are easier to roll and hold up better when baked. Corn tortillas offer a more traditional flavor.

Can I make it dairy-free?

Yes, substitute cream cheese and cheese with dairy-free alternatives.

How spicy is this dish?

That depends on your salsa and chiles. Choose mild or spicy to taste.

What toppings go well with these?

Try chopped avocado, green onions, fresh cilantro, or jalapeños for extra kick.

Can I double the recipe?

Yes, just use a larger or second baking dish.

Conclusion

These Easy Chicken Enchiladas are the perfect mix of creamy, cheesy, and satisfying. Whether you’re feeding a crowd or freezing for later, this recipe delivers every time. Try it tonight and make dinner a fiesta!

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