The Absolute Best Chicken Enchilada Recipe You'll Ever Try...

I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 (10 ounce) can  enchilada sauce, divided
• 4  ounces cream cheese, cubed
• 1 1⁄2 cups salsa
• 2  cups  shredded chicken
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (4 ounce) can  chopped green chilies
• 8  extra 10-inch flour tortillas
• 1  cup  shredded  Mexican blend cheese

• Optional

•  shredded lettuce, chopped tomato, sour cream, and black olives

Directions

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