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Creamy chicken enchilada recipes

Kori Ellis is an editor and writer based in San Antonio, TX, where she lives with her husband and four children. At SheKnows, she writes about parenting, fashion, beauty and other lifestyle topics. Additionally, Kori has been published i...

Easy to make enchiladas

Mexican food doesn't have to be difficult to make. These recipes use shortcuts like jarred salsa to create delicious and quick enchiladas. Each recipe serves six, but you can double or triple the ingredients if you are cooking for a crowd.

Creamy chicken enchiladas

Creamy chicken and cheese enchiladas

Ingredients

  • 1 (8 ounce) package of cream cheese
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 cup salsa
  • 3 cups chopped cooked chicken breast meat
  • 12 corn tortillas
  • 1 cup shredded Colby-Jack cheese
  • 1 small can of black olives
  • 1/4 cup sour cream

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a saucepan over medium heat, combine the cream cheese, soup and salsa.
  3. Heat, stirring constantly until melted and well blended.
  4. Stir in chicken.
  5. Heat tortillas in microwave for a few seconds until you can roll them without cracking.
  6. Fill each tortilla with chicken mixture; roll.
  7. Place rolled tortillas in a lightly greased 9x13 baking dish.
  8. Sprinkle with shredded cheese, covering tortillas completely.
  9. Cover with foil and bake for 30 minutes.
  10. Top with black olives and sour cream, if desired.

Serves six.

Corn tortilas

Chunky chicken enchiladas

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup green onion, chopped
  • 1 large tomato, chopped
  • 2 cans chicken chunks, drained
  • 1 large jalepeno, chopped
  • 12 corn tortillas
  • 8 ounces cheddar cheese, shredded
  • 1/2 cup tomato sauce
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • 1 medium tomato, diced

Directions

  1. Preheat oven to 325 degrees F.
  2. Heat oil in a skillet.
  3. Add onion and saute until tender.
  4. Add chopped tomato, chicken chunks and jalepeno. Cook until heated thoroughly.
  5. Heat tortillas in microwave for a few seconds.
  6. Fill each tortilla with chicken mixture and shredded cheese; roll.
  7. Place rolled tortillas in a lightly greased 9x13 baking dish.
  8. Mix tomato sauce and salsa in bowl. Pour over enchiladas.
  9. Sprinkle with remaining shredded cheese, cover with foil and bake for 25 minutes.
  10. Top with sour cream and diced tomatoes.

Serves six.

Beef enchiladas

Spicy beef and bean enchiladas

Ingredients

  • 1 pound ground beef
  • 1 (16 ounce) jar salsa
  • 2 cups cooked rice
  • 1 (16 ounce) can pinto beans
  • 2 cups cheddar cheese, shredded
  • 12 corn tortillas
  • 1/4 cup sour cream

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large skillet, cook beef over medium heat until thoroughly cook. Drain and return to skillet.
  3. Add half jar of salsa to beef. Reduce heat and simmer for five minutes.
  4. Stir in rice. Cook and stir until liquid is evaporated, approximately 10 minutes.
  5. Stir in beans and heat five minutes additional minutes.
  6. Remove from heat and stir in 1 cup of cheese.
  7. Heat tortillas in microwave for a few seconds.
  8. Fill each tortilla with mixture; roll.
  9. Place rolled tortillas in a lightly greased 9x13 baking dish.
  10. Top with remaining salsa.
  11. Cover with foil and bake for 30 minutes.
  12. Garnish with sour cream.

Serves six.

Easy family recipes

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