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

Submitted by Layla Noel

"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: 45mins
• Ingredients: 9
• 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.