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Cheesy Chicken Enchiladas in Just 40 Minutes!

Chicken Enchiladas Recipe

Creamy chicken enchiladas filled with tangy salsa and pinto beans, topped with melted Colby-Jack cheese. This easy, comforting dish is perfect for quick weeknight dinners or festive gatherings.
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Course: Main Course
Cuisine: Mexican-American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Calories: 565kcal
Author: Jacob Allen
Servings: 6

Equipment

  • Mixing Bowl
  • Spoon or Spatula
  • Baking dish (about 9x13 inches)
  • Measuring Cups
  • Cheese grater (if shredding cheese yourself)
  • Oven

Ingredients

  • 1 8 ounce package cream cheese
  • 1 cup salsa
  • 2 cups chopped cooked chicken breasts
  • 1 15.5 ounce can pinto beans, drained
  • 6 6-inch flour tortillas
  • 2 cups shredded Colby-Jack cheese

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a mixing bowl, combine cream cheese, salsa, chopped cooked chicken, and pinto beans until well blended.
    In a mixing bowl, combine cream cheese, salsa, chopped cooked chicken, and pinto beans until well blended.
  • Spread a small amount of the filling onto each flour tortilla, then roll them up tightly.
    Spread a small amount of the filling onto each flour tortilla, then roll them up tightly.
  • Place the rolled tortillas seam-side down in the baking dish.
    Place the rolled tortillas seam-side down in the baking dish.
  • Sprinkle shredded Colby-Jack cheese evenly over the enchiladas.
  • Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
  • Remove from oven and let cool for a few minutes before serving.
    Cheesy Chicken Enchiladas in Just 40 Minutes!

Nutrition

Calories: 565kcal | Carbohydrates: 33g | Protein: 33g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 120mg | Sodium: 1166mg | Potassium: 484mg | Sugar: 2g | Vitamin C: 2mg | Calcium: 120mg | Iron: 3mg