Chicken Enchiladas
Chicken Enchiladas cooks can enchilada sauce with ounces cream cheese for a savory main dish that stays tender and flavorful.
About This Recipe
Chicken Enchiladas starts with good seasoning and careful cooking so the center stays tender.
Watch the doneness closely near the end, especially with lean meat or seafood.
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
Ingredient Notes
- Poultry: Use pieces close in size so they cook evenly and stay juicy.
- Seasoning: Spread spices or marinade evenly so every bite has flavor.
- Resting: A short rest helps juices settle before slicing or serving.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
Spoon 1/2 cup enchilada sauce into a greased 13x9-inch baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, two to three minutes. Stir in the chicken, beans and chiles.
- 2
Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over the sauce. Top with remaining enchilada sauce, and sprinkle with cheese. Editor's Tip: To help prevent the tortillas from splitting, wrap them in a moist paper towel and microwave for 20 to 30 seconds to soften them before adding the filling and rolling.
- 3
Cover and bake at 350°F until heated through, 25 to 30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Katy’s Kitchen Tips
- Bring pieces to an even thickness when possible.
- Season before cooking so flavor reaches the surface.
- Give the pan, oven, or air fryer enough space to circulate heat.
- Rest meat briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with pan sauce, gravy, salsa, or yogurt sauce.
- Meal prep: Slice or portion leftovers for bowls, wraps, or sandwiches.
What to Serve With Chicken Enchiladas
Serve Chicken Enchiladas with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the protein stays tender instead of drying out.
Common Mistakes to Avoid
- Overcooking: Lean meat and seafood dry out quickly.
- Uneven pieces: Different sizes cook at different speeds.
- No rest time: Meat slices cleaner and juicier after a short rest.
- Crowded cooking surface: Crowding traps steam and slows browning.
FAQ
Can I make Chicken Enchiladas ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 468 calories
- Carbohydrates: 51g carbohydrate (6g sugars
- Cholesterol: 75mg cholesterol
- Fiber: 8g fiber)
- Protein: 34g protein.
- Sodium: 1394mg sodium
- Fat: 13g fat (6g saturated fat)