Total Time
Prep 20 mins
Cook 25 mins

Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste.

Ingredients Nutrition


  1. Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-in. x 2-in. baking dish.
  2. 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 chilies.
  3. Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
  4. Cover and bake at 350° for 25-30 minutes or until heated through.
  5. Serve with lettuce, tomato, sour cream and olives if desired.


Most Helpful

These are so good! I got them from Simple & Delicious magazine .I never used flour tortillas for enchiladas before trying this recipe and I love them with the flour tortillas. Easier to work with than corn and very yummy. I make this recipe often-the filling inside is a wonderful flavor combo and so yummy!

bad kitty 1116 December 01, 2008

I have been looking for easy and quick recipes for my DD and her BF to make and thus picked this to try with them. They loved it. I had this put together in a matter of minutes and had their dinner on the table within an hour. I made this as directed in the recipe with the exception of a little extra cheese on top and we had a wonderful meal. The flavor combination was very good. We only used the sour cream as a garnish and some Spanish rice on the side. Thanks looneytunesfan.

~Nimz~ March 27, 2007

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