These easy chicken enchiladas are totally customizable with your favorite toppings and fillings. You know we're here to keep life simple so we're using premade sauce, keeping this recipe easy and fast.
- Vegetarian option: replace chicken with extra beans, spinach, broccoli or your favorite veggies.
- Gluten Free/Keto: Mix the ingredients directly in the baking dish and ditch the tortillas. For Keto, you can remove beans and replace with more veggies or mushrooms.
- This is one of our freezer meal options too so make sure to check out the instructions if you are planning to meal prep and make this ahead.
- A GREAT idea for leftovers! If you have leftover chicken from another meal, this is a great way to use it as another creative meal.
- 2 cups Chicken, Shredded
- 1 can Enchilada Sauce (10oz)
- 4 oz Cream Cheese
- 1 cup Salsa
- 1 packet Taco Seasoning
- 1 can Pinto Beans (15oz), rinsed and drained (black or kidney beans you have on hand will work as well)
- 1 can Chopped Green Chiles (4oz)
- Tortillas
- 1 cup Shredded Mexican Cheese Blend
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Preheat oven to 350 and coat 9x13 dish with nonstick cooking spray. Add 1/2 cup of enchilada sauce to the greased 9x13 pan
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Fill a large pot with water and add chicken and a tsp of salt. Bring to a boil and reduce heat to medium so there is still a nice simmer. Cook for 20 minutes or until it reaches an internal temperature of at least 165F
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Drain chicken and add to mixing bowl. Let stand for 15 minutes to cool and then shred with hand mixer, stand mixer or 2 forks.
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In a skillet over medium heat, add cream cheese, salsa, taco seasoning, beans and chilis and heat until completely combined, about 3 minutes. Combine with cooked chicken.
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Place about 1/3 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce in 9x13 pan. Top with remaining enchilada sauce and sprinkle with cheese.
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Cover and bake for 25-30 minutes.
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Prepare exactly as noted above. Instead of using a glass 9x13 opt for aluminum.
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Instead of cooking enchiladas, cover baking dish tightly and pop in the freezer.
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Cover and freeze up to 3 months.
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When ready to cook, cover with aluminum foil and bake at 350 for 30 minutes. Remove foil and continue cooking for 15 minutes or until cooked through.
* You can use diced chicken instead of shredded, if you prefer. Cook chicken in skillet and add to salsa mixture before adding to tortilla.
Our Easy Chicken Enchilada recipe is also part of our Freezer Meal Guide. If you love to meal prep or you are looking to stock up on food to freeze for the future, make sure to check out our full Freezer Meal Guide with 20 recipes. This is perfect for anyone who is pregnant looking to prep for when the baby arrives, people who travel and want to leave easily ready food home for the family to enjoy, anyone who is busy and loves home cooked meals but doesn't always have the time on weeknights to cook from scratch. There are plenty of uses of this amazing Freezer Meal Guide- it includes options for breakfast, lunch and dinner - you don't want to miss it!
