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I think I could probably eat enchiladas every day. Maybe not every day, but there are so many different varieties of enchiladas and I have yet to find one that I don’t like. Since enchiladas make a big batch, I consider it a win to get to eat them multiple days in a row!

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 1 can (10 oz) enchilada sauce, divided

  • 4 oz cream cheese, cubed

  • 1 ½ cups salsa

  • 2 cups cooked, chopped chicken

  • 1 can (15.5 oz) pinto beans, drained and rinsed

  • 1 can (4 oz) chopped green chiles

  • 10 flour or corn tortillas (6 inch)

  • 1 cup shredded Mexican cheese blend

  • Shredded lettuce, chopped tomato, sour cream and/or sliced olives for garnish, if desired


1. Preheat oven to 350 degrees.

2. Spoon ½ cup enchilada sauce into a greased 9x13 baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans and chiles.

3. Spread about ¼ cup of chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining enchilada sauce; sprinkle with cheese.

4. Cover and bake at 350° for 25-30 minutes or until heated through and bubbly. Serve with lettuce, tomato, sour cream and/or olives if desired.

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