Easy Enchiladas
These easy chicken enchiladas are creamy, cheesy, and loaded with Tex-Mex flavor. Perfect for weeknight dinners or meal prep, they come together in under an hour with cooked chicken, beans, salsa, and tortillas.
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-inch)
1 cup shredded Mexican cheese blend
Optional toppings: shredded lettuce, chopped tomato, sour cream, sliced ripe olives
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking dish and spread 1/2 cup of enchilada sauce across the bottom.
- In a saucepan, cook cream cheese and salsa over medium heat until fully blended (2–3 minutes).
- Stir in chicken, beans, and green chiles.
- 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.
- Pour remaining enchilada sauce over the tortillas and top with cheese.
- Cover and bake for 25–30 minutes until hot and bubbly.
- Serve with your favorite toppings.
Notes
- To make ahead, assemble up to 3 days in advance, cover, and refrigerate.
- For a vegetarian version, omit chicken and add more beans and vegetables.
- Try green enchilada sauce for a tangier flavor profile.
- Wrap tortillas in a damp paper towel and microwave briefly to prevent cracking while rolling.
Find it online: https://yumntasty.com/easy-enchiladas/
