Creamy Chicken Enchiladas
These creamy chicken enchiladas are a delightful blend of flavors, featuring a rich cream cheese sauce, zesty salsa, and hearty chicken, all wrapped in soft tortillas and topped with melted Colby-Jack cheese.
Ingredients
For the Filling
- 2 cups chopped cooked chicken breasts You can use rotisserie chicken for convenience.
- 1 can pinto beans, drained Substitute with black beans if preferred.
- 1 cup salsa Choose mild or spicy salsa based on preference.
- 1 package cream cheese (8 ounce) Make sure it's softened for easier mixing.
For Assembly
- 6 pieces flour tortillas (6-inch) You can use corn tortillas for a lighter option.
- 2 cups shredded Colby-Jack cheese This cheese melts beautifully.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a small saucepan over medium heat, combine the cream cheese and salsa, stirring until smooth.
- Stir in the chopped chicken and drained pinto beans until everything is well combined.
Assembly
- Spoon some of the chicken mixture into the center of each tortilla, roll them snugly, and place seam-side down in the baking dish.
- Sprinkle the shredded Colby-Jack cheese evenly over the top of the arranged tortillas.
Baking
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes, or until the cheese is melted and the enchiladas are heated through.
Notes
Serve with a side salad or guacamole. Leftovers can be reheated in the microwave or oven. Roll tortillas tightly to prevent spilling.