Easy Chicken Enchiladas
These easy chicken enchiladas are a delicious blend of creamy and cheesy goodness, making them the best chicken enchiladas for your family dinners. With tender chicken and pinto beans rolled in soft tortillas and topped with melty cheese, this quick chicken enchiladas recipe is ready in just 40 minutes!
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 9x13-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.
Notes
Create restaurant-quality enchiladas easily at home with just six main ingredients. Home cooks rave about the cream cheese and salsa blend that creates a rich, creamy filling.