Easy Chicken Enchiladas

Easy Chicken Enchiladas should be a universal favorite chicken recipe.

You can use cooked boneless skinless chicken breasts or even rotisserie chicken from the market and it makes for a quick and satisfying meal.

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This is one of the quickest and easiest recipes I've seen for this family favorite. Buying prepared salsa and shredded cheese cuts your prep time in half, but doesn't affect the flavor and texture of these almost instant easy chicken enchiladas.

Quick and Easy Enchiladas With Chicken

Ingredients

2 cups cooked chicken, meat only, shredded or chopped
6 (6-inch) flour tortillas
4 ounces cream cheese, softened
1 can (15.5 ounces) pinto beans, plain or refried
1 cup salsa - mild or spicy, your choice!
2 cups Colby Jack cheese, shredded

Directions

Preheat the oven to 350F. Wrap the flour tortillas in foil and warm them in the oven.

In a medium bowl, whisk together the softened cream cheese with the pinto beans. Add 1 cup of salsa and the cooked chicken. Gently blend all the ingredients.

Fill each tortilla with a portion of the chicken mixture and roll them up. Place each one seam side down in a 9 x 13 baking dish, coated with cooking spray.

Sprinkle the cheese over the top, cover with foil and bake for 30 minutes.

Serves 6

Food For Thought - There's all kinds of easy alterations you can make to this recipe: Dial up the heat with jalapenos and Tabasco, or use cheddar or Monterey Jack in place of the Colby cheese. Sliced black olives are always a good choice for a classic touch, and chopped green onions make a colorful garnish.

Have fun and eat well with these Easy Chicken Enchiladas!