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5 from 1 vote

Easy Chicken Enchiladas

Great for a quick dinner! Large portion and freezes well.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Cuisine: Mexican
Servings: 8 people
Calories: 509kcal
Author: Rachel

Ingredients

  • 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

Instructions

  • 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°

Notes

I used 8 x-large tortilla shells in this recipe and still had extra filler when I finished. 
This recipe freezes well. 
To Freeze!
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