Hearty Chicken Enchiladas Recipe

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Hearty Chicken Enchiladas

Kitty Miller

By
@misskitty1

This recipe came about as a result of my being unable to find a recipe for chicken enchiladas that had EVERYTHING in it that we like. So I created my own. The chicken mixture is nice and creamy and the "spiciness" can be adjusted to individual tastes.


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Rating:

Serves:

4-6

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

2 1\2 - 3 c
chopped cooked chicken (i use a rotisserie chicken)
1 can(s)
red enchilada sauce
1 can(s)
black beans, undrained
1 jar(s)
mild salsa
1 pkg
old el paso taco seasoning
8
12" corn tortillas
2 c
shredded colby-jack cheese
6 oz
block cream cheese
sour cream (optional)

Directions Step-By-Step

1
Put the 6 oz block of cream cheese in a 12-inch skillet. Add the black beans, undrained, taco seasoning, 1/2 of salsa and 1/2 of the enchilada sauce. Heat using medium heat until the cream cheese is thoroughly mixed and is completely "melted".
2
Add the chopped cooked chicken. Cook for an additional 10 minutes so that the chicken mixture is hot and well mixed.
3
One at a time take a 12" tortilla and spoon some of the chicken mixture onto the tortilla, along the edge. Then carefully roll the tortilla up and place the rolled tortilla, seam side down, into a 13 x 9 inch baking dish.
4
Mix the remaining enchilada sauce and salsa in a small bowl. Carefully spoon this mixture over the top of all of the enchiladas.
5
Sprinkle the cheese of the top of the enchiladas. Put in the oven and bake for 30-35 minutes. A dollup of sour cream can be put on top of each serving if desired.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Hashtag: #mexican