I’ve decided to share another of my “You know it has to be easy if I’m willing to make it” Recipes with you. Although I prefer to let someone else do the cooking, This may be the easiest of all recipes.
Here is an Easy Chicken Enchiladas recipe that a friend of mine shared with me and I’ve made it regularly ever since. One reason I love this recipe is it freezes so well. Since it’s just my husband and myself, it’s expensive to cook a meal that you can’t finish. When I prepare this recipe, I am preparing 4 meals at one time. YAY!!!
Begin by heating the cream cheese, salsa and beans until cream cheese is smooth. Then add the shredded chicken to the mixture.
Once the mixture is hot place approximately two large scoops of mixture on tortilla and roll.
- 1 15.5 oz pinto beans, drained
- 1 8 oz cream cheese
- 1 Jar Pace chunky salsa
- 2 cups chopped cooked chicken breast, rotisserie or grilled ahead of time
- 8 X-large flour tortillas
- 2 cups shredded colby jack cheese
- Preheat Oven to 350°
- Place cream cheese, salsa, and beans in sauce pan. Heat until cheese has melted, stirring continuously. Add cooked chicken breast and stir until heated thoroughly.
- Spoon mixture into tortilla shells and roll.
- Place rolled tortilla's in greased baking dish.
- Add cheese topping.
- Cover with aluminum foil and place in preheated oven.
- Bake for 30 minutes at 350°
I used 8 x-large tortilla shells in this recipe and still had extra filler when I finished.
This recipe freezes well.
Spoon mixture into tortilla's and roll. Wrap in tin foil and freeze. Remove from freezer to thaw. Once thawed, place in greased baking dish, add cheese and bake for 30 minutes at 350
Serving Size1 grams
Amount Per Serving Calories 509Total Fat 24gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 9gCholesterol 84mgSodium 552mgCarbohydrates 45gFiber 7gSugar 2gProtein 29g
Please note that I am not a medical or nutritional professional. I include basic calorie and nutrition information for recipes as a courtesy. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using Calorie Counter App and information is entered as accurately as possible. We subtract all sugar alcohols from erythritol and xylitol from the final carb count because that is how THM calculates carbs.
Cover Easy ENCHILADAS with Cheese
Place in a greased baking dish and cover with cheese. Cover dish with aluminium foil and cook.
Freeze the Rest
Once I have enough for one dinner in the baking dish, I wrap the remaining enchiladas, without the cheese on top, in aluminum foil and freeze. Since there are only two of us, I place two enchiladas in each package. I use a sharpie to identify the package and reminder to add cheese topping.
I like to serve these Easy Chicken Enchiladas with sour cream and my homemade avocado salsa recipe. A small salad also is delicious with these Easy Enchiladas.
- 1 Avocado
- 1 med. Tomato
- 2 tbsp Fresh Cilantro
- 1 Lemon
- ½ tbsp olive oil
- ½ tsp Celery Salt
- ½ tsp Black Pepper
- dash Salt
- Chop Avocado and Tomato. Place in serving bowl
- Add Fresh Cilantro
- Squeeze the juice of one lemon over mixture
- Add Olive Oil and Seasonings
- Cover and Refrigerate until ready to serve
Serving Size1 grams
Amount Per Serving Calories 80Unsaturated Fat 0g
- 1 can white corn
- 1 can diced tomatoes
- 2 ripe avocado's, diced
- 1 can black beans, drained
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp garlic, minced
- ½ tsp hot sauce
- 1 tbsp ground cumin
- ½ tsp chili powder
- ½ cup lime juice
- Drain corn & black beans
- Dice avocado's
- Mix all ingredients together
- Chill in Refrigerator 30 minutes before serving
- Serve with tortilla chips
The canned tomatoes and corn can be substituted for fresh if desired
Minced Garlic can be substituted for Garlic Powder
Serving Size1 grams
Amount Per Serving Calories 125Unsaturated Fat 0g
Perfect for a Meal for two
When you are ready to serve your frozen meals, just thaw, add cheese and bake. This tasty dish is just as yummy after being frozen as it is when made fresh.