Total Time
45mins
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

Directions

  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.

Reviews

(2)
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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