Easy Chicken Enchiladas

621 Reviews 27 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  IANKRIS

“This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
  3. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

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Reviews (621)

Rate This Recipe


Very tastey. I used enchilada sauce instead of salsa. (that's all I had on hand). I poured some sauce over the top before baking and I put the cheese on about the last 5 minutes of baking.



This is EXTREMELY easy and very good. It was a little rich. After reading everyone's reviews this is what I did: 4oz of LF cream cheese, 3/4 jar of salsa, 1 small can green chilis. Also, I was running REALLY late so I used the pre-cooked perdue chicken short cuts and they worked perfectly. You can make this ahead, roll and refrigerate until later.



This recipe was the best. I have made enchiladas before that took much more work and didn't taste this good. I did use enchilada sauce on the bottom of the pan and on top of the enchiladas as was previously suggested. Aside from that I would change nothing, they were great. Will definitely be making these more often. For a really quick meal I also used chunk chicken in a can.

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Amount Per Serving (6 total)

  • Calories
  • 565 cal
  • 28%
  • Fat
  • 34.1 g
  • 53%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 32.6 g
  • 65%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 1166 mg
  • 47%

Based on a 2,000 calorie diet



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Chicken Enchiladas V


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