This chicken enchiladas recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chiles to suit your taste. —Kristi Black, Harrison Township, Michigan

Easy Chicken Enchiladas

(10 ounces) enchilada sauce, divided

cream cheese,

salsa

chicken

(15 ounces) pinto beans, rinsed and drained

(4 ounces) chopped green chiles

flour tortillas (6 inches)

Mexican cheese blend

olives

Super yum. I'm 14 and it was easy for me to follow and make myself.

I have been trying new recipes to ease the boredom of “Covid Lockdown”. This recipe was an enormous hit with both my husband and me. The ease of prep in an added bonus. Thank you Kristi Black for sharing your superb recipe!

Very easy! Used flour tortillas and two- 8in square pans and worked great. I fit five enchiladas in each pan perfectly and each were filled generously. 10/10 will make again.

Second time i have made this. The first time i followed directions. This time i made a double batch. If you make a double batch watch out you are going to have a lot. So this time i followed directions but i also put a half of red onion small can of chopped olives. about a cup of Mexican cheese. About a half of cup of sour cream. And lastly about 5 oz of green enchilada sauce in the pot mixed it up and cooked it for about 15 minutes. Then followed directions for the rest of the recipe. Ended up with 3 16 by 9 and one 13 by 9. Great and simple recipe

I searched for an easy chicken enchilada recipe, and after making this one I know I found a recipe I’ll use over and over again. I’m making it for the second time this week. The only change I made is to use a store bought rotisserie chicken and it turned out perfectly. Thanks for the recipe!

This was fantastic.  I doubled the cream cheese to 8 oz and used red enchilada sauce (recipe did not specify).  So good.  This will become a recipe we go to again and again.  Heavenly.

This was really good but I made a few changes.... I bought a 19 ounce can of enchilada sauce instead of a 10 ounce can. I used about 16 ounces of it. I added a clove of minced garlic to the salsa

Very Good.  The only change I made was adding sauteed jalapeno to the salsa mixture just because we like it spicy and I had them in the garden.  I will definitely make it again.

I used refried beans on bottom of pan then added the enchiladas. This has o be the best recipe for enchiladas. YUMMY

Soo yummy. Made as directed with the exception of corn tortillas cause you know gluten. Totally a keeper

Delicious!  I followed recipe except didnt add beans because I didnt have them.  Used hot salsa and refried beans as the bottom layer.  I made a bit of extra sauce.  We always prefer flour tortillas for enchiladas.  For us, its not an enchilada if it isnt a flour tortilla.  So creamy and yummy!

Made exactly as written. OMG! This was to die for! I'd give it more stars if I could. Everything was delicious, looked good and this was so easy to make. Makes a lot! Served with chopped lettuce, sour cream, tomatoes and jalapenos. Didn't really need the jalapenos because the salsa was a hot salsa. It's not often that I will find a recipe that is good for me to keep. This one is a keeper.

Simple. Tasty. And best of all our kids loved it!

I don’t usually do reviews but I made this but doubled for my BIG family! And OMG! Absolutely the easiest and best dish! Everyone loved it!!

So let me start off by saying that the enchilada filling itself is 5 stars, very very good. Definitly different than what my mom made growing up (chicana) but SOOO GOOD. I rated 4 because using flour tortillas just isn't a good idea if you want nice crispy enchiladas, I would consider using flour tortillas more of a wet burrito type dish. They get soggy. I used corn tortillas instead (and a bit of advice that makes a world of difference is lightly frying your corn tortillas in oil on each side before placing filling in and rolling, makes them more durable and much more crispy to hold up against the sauce) and for the sauce (if you like it a bit spicy, even if not they have regular sauce) I recommend "El Pato" you can usally find in the mexican section of any store. I use the yellow or green cans both delcious. Also, I chopped up white onion and put on top of the enchiladas before spreading cheese. I also baked uncovered for an extra 5-10 mins to get the edges extra crispy ( mi familia loves it this way!) . Served with a simple red rice my mom used to make and it was delicious! Also, I did use cubed chicken because I used some left over breasts from the night prior but I will definitly be shredding it next time, my family didn't really dig that. All in all I love the filling recipe, very very good. Will be keeping this one! Thank you :)

Enchiladas are made with corn tortillas, not flour tortillas.  This is a burrito.

These are yummy!  I agree w/ teadrinkinlady and will use more enchilada sauce next time.  Definately going to make for friends and family if I am able to share ;0)

This is a simple easy to make after working all day and was ready in no time!  Very delicious - thanks!

Hmmm, thought I had reviewed this b4. Going to make it again, probably using corn tortilla as b4, frying them slightly, making my own enchilada sauce, and not sure about which beans I'll use but tried black beans last time and liked. Both dh & I enjoyed this a lot.

This was easy to make and my family loved it, even the picky 6 year old!!  I substituted black beans for pinto and Queso Fresco for cream cheese (had on hand).  It was just delicious.  A definite repeater and company worthy!

I forgot to add my children LOVED this I havent seen them eat so much at on sitting.  they eat more than me.

I used warmed corn tortillas for improved flavor.  Ended up using tomatillo salsa which was what I had on hand. This is a very easy and versatile recipe. Family loved it!

Just tried it tonight and loved it!  Like one reviewer said, depending on the salsa you might not even need to add the green chili, unless you like it hot.  I think next time I will half the cream cheese because that made it a little too rich for us.  This would make an easy and popular potluck dish.

This is an easy recipe to follow. I substituted black beans for pinto beans, I used a can of rotel tomatoes instead of the salsa, I also added sauteed onions as well. I've used flour tortillas in the past and they were gummy. Taste much better using corn tortillas.

https://videodam.tmbi.com/wp-content/uploads/2018/06/DIYD_32264_103017_H.mp4

Sizzling spicy and so so good These chicken enchiladas are easy to make and ready pronto

easy chicken enchiladas

Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 5

Cost: $5.30 /serving

Author : Taste of Home

Ingredients

Instructions

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