These easy chicken enchiladas deliver maximum flavor with minimal effort, making them a go-to for weeknight dinners or casual gatherings.
They’re rich, creamy, and packed with tender chicken, melted cheese, and just the right amount of spice. The secret? A velvety filling made with cream cheese and salsa that takes this dish to the next level.
Plus, they’re ready in just 40 minutes from start to finish, so you’ll spend less time in the kitchen and more time enjoying your meal.
My Story Behind These Easy Chicken Enchiladas
The first time I made a chicken enchiladas recipe, it was one of those ‘clean out the fridge’ nights. I had leftover chicken, half a block of cream cheese, and a jar of salsa that I was determined to use. I wasn’t expecting much, but the moment I bit into these quick chicken enchiladas, I knew they were special. The creamy filling balanced perfectly with the tangy salsa and the soft tortillas. Every bite was pure comfort food.
Over the years, I’ve tweaked this recipe to make it foolproof. Adding pinto beans not only stretches the filling but brings a hearty texture and earthy flavor to the mix.
This version truly makes the best chicken enchiladas—they feel indulgent yet are so simple to prepare. Now, I’m excited to share it with you, so you can enjoy the same melt-in-your-mouth goodness!
Ingredients for Easy Chicken Enchiladas
- 1 (8 ounce) package cream cheese
- 1 cup salsa
- 2 cups chopped cooked chicken breasts
- 1 (15.5 ounce) can pinto beans, drained
- 6 (6-inch) flour tortillas
- 2 cups shredded Colby-Jack cheese
How to Make Easy Chicken Enchiladas
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- In a small saucepan over medium heat, combine the cream cheese and salsa. Stir continuously until the mixture is smooth and well-blended, about 3-5 minutes.
- Remove the pan from the heat and stir in the chopped chicken and drained pinto beans. This creamy mixture will be your enchilada filling.
- Spoon about 1/3 cup of the chicken mixture onto each flour tortilla. Roll the tortillas tightly and place them seam-side down into the prepared baking dish.
- Once all tortillas are arranged, sprinkle the shredded Colby-Jack cheese evenly over the top.
- Cover the baking dish with aluminum foil to keep everything moist and prevent the cheese from overbrowning.
- Bake in the preheated oven for 30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Carefully remove the foil and let the enchiladas cool for 5 minutes before serving.
My Chef Tips for the Best Easy Chicken Enchiladas
- Use rotisserie chicken for a time-saving shortcut and added flavor.
- Don’t skip the foil: Covering the dish ensures the enchiladas stay moist and the cheese melts evenly.
- Warm the tortillas briefly in the microwave (wrapped in a damp paper towel) to make rolling them easier and prevent cracking.
- Customize the spice level: Opt for mild, medium, or hot salsa depending on your heat preference.
- Make it ahead: Assemble the enchiladas the night before and refrigerate—just bake them when ready to serve.
- Storage tip: Leftovers can be refrigerated for up to 4 days. Reheat them in a 350°F oven covered with foil for 15 minutes.
- Freezing instructions: Freeze before baking by wrapping the dish in plastic wrap and foil. Bake directly from frozen, adding 15-20 minutes to the cooking time.
Easy Chicken Enchiladas FAQs
Can I use corn tortillas instead of flour?
Yes! Corn tortillas bring a more traditional flavor and texture. Just make sure to warm them beforehand so they don’t break while rolling.
What can I substitute for pinto beans?
If you’re out of pinto beans, black beans or kidney beans work just as well. They add a similar texture and flavor!
Are these enchiladas spicy?
The spiciness depends on the salsa you choose. For a mild version, opt for mild salsa or tomato-based enchilada sauce.
Is this a healthy recipe?
At 565 calories per serving, these homemade enchiladas with cream cheese lean toward indulgent. You can lighten it up by using low-fat cream cheese and reducing the cheese topping.
Can I add vegetables to the filling?
Absolutely! Diced bell peppers, onions, or even corn make great additions to these chicken enchiladas with pinto beans. Sauté them before mixing with the chicken for the best flavor.
Time to Try These Easy Chicken Enchiladas
With their creamy filling, melted cheesy topping, and perfectly balanced flavors, these easy chicken enchiladas are sure to be a hit for dinner. They’re satisfying, customizable, and so simple to prepare. Whether you’re feeding your family on a busy weeknight or hosting friends for a casual dinner, this recipe has you covered.
What’s your favorite enchilada filling? Will you try adding a new twist to these? Let me know in the comments below—I love hearing your ideas! Don’t forget to snap a photo of your dish and tag me on social media!
Easy Chicken Enchiladas
Ingredients
- 1 8 ounce package cream cheese
- 1 cup salsa
- 2 cups chopped cooked chicken breasts
- 1 15.5 ounce can pinto beans, drained
- 6 6-inch flour tortillas
- 2 cups shredded Colby-Jack cheese
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- In a small saucepan over medium heat, combine the cream cheese and salsa. Stir continuously until the mixture is smooth and well-blended, about 3-5 minutes.
- Remove the pan from the heat and stir in the chopped chicken and drained pinto beans. This creamy mixture will be your enchilada filling.
- Spoon about 1/3 cup of the chicken mixture onto each flour tortilla. Roll the tortillas tightly and place them seam-side down into the prepared baking dish.
- Once all tortillas are arranged, sprinkle the shredded Colby-Jack cheese evenly over the top.
- Cover the baking dish with aluminum foil to keep everything moist and prevent the cheese from overbrowning.
- Bake in the preheated oven for 30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Carefully remove the foil and let the enchiladas cool for 5 minutes before serving.
