Simple Chicken Enchiladas Recipe

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. Kristi suggests serving her Easy Chicken Enchiladas with sweet corn cake for a really yummy summer spread!

Unknown

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 5

contains white meat tree nut free nut free gluten free red meat free shellfish free contains dairy

Carbohydrate 0.923060472136 g
Cholesterol 77.027580328 mg
Fat 13.214301367552 g
Fiber 0 g
Protein 16.672101375864 g
Saturated Fat 5.8649519971616 g
Serving Size 1 1 serving (79g)
Sodium 124.8815753208 mg
Sugar 0.923060472136 g
Trans Fat 1.8092601398568 g
Calories 192 calories

main dish

Step-by-step

Spoon 1/2 cup enchilada sauce into a greased 13-in. x 9-in. 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.
Place about 1/3 cup 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.
Cover and bake at 350 degrees for 25-30 minutes or until heated through.
Serve with lettuce, tomato, sour cream and olives if desired.

Simple Chicken Enchiladas: A Weeknight Winner

As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present pressure to get a healthy dinner on the table before everyone collapses from exhaustion. That's why I'm always on the lookout for quick, easy, and flavorful recipes that the whole family will love. And let me tell you, these Simple Chicken Enchiladas are a game-changer.

This recipe is a lifesaver. It comes together quickly, even on the busiest of evenings. The combination of creamy cheese, savory chicken, and spicy salsa is simply irresistible. The best part? It's incredibly adaptable. You can easily adjust the spice level to suit your family's preferences, making it perfect for even the pickiest eaters. My kids, who usually have a limited repertoire of "acceptable" foods, devour these enchiladas. And honestly, so do I!

The beauty of this dish extends beyond its convenience. It's also incredibly versatile. I often use leftover rotisserie chicken to speed up the process even further. And the toppings? Well, that's where you can really get creative! A sprinkle of fresh cilantro adds a vibrant touch, while a dollop of sour cream provides a cooling contrast to the spice. Sometimes, I’ll add a side of rice and refried beans for a heartier meal. Other times, it's a quick salad to balance out the richness of the enchiladas. The possibilities are endless!

Beyond the family dinners, these enchiladas have been a lifesaver for impromptu gatherings. Whether it’s a last-minute get-together with friends or a potluck at work, they're always a hit. The simple preparation makes them easy to transport, and the delicious flavor guarantees rave reviews. I’ve even received requests for the recipe from my colleagues!

So, if you're looking for a weeknight dinner that’s both delicious and effortless, I highly recommend giving these Simple Chicken Enchiladas a try. They’re a true testament to the fact that even the busiest of lives can still accommodate delicious, homemade meals. You might even find yourself adding them to your regular rotation, just like I have.

Tips and Variations

Spice it up: For those who prefer a spicier kick, use a hotter salsa or add a pinch of cayenne pepper to the chicken mixture.

Vegetarian option: Replace the chicken with black beans or a vegetarian crumbles for a delicious vegetarian version.

Make it ahead: Assemble the enchiladas ahead of time and store them covered in the refrigerator. Bake when ready to serve.

Serving suggestions: These enchiladas are delicious served with a side of Mexican rice, refried beans, guacamole, pico de gallo, or a simple green salad.

Leftovers: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.