Salsa Chicken Enchiladas
Delicious and creamy Salsa Chicken Enchiladas made with tender chicken, savory salsa, and melty cheese, perfect for weeknight dinners or entertaining guests.
Ingredients
For the Filling
- 2 cups cooked, shredded chicken Use rotisserie chicken for convenience.
- 1 cup salsa Your favorite brand or homemade.
- 1 cup cream cheese Softened for easy mixing.
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheese Cheddar, Monterey Jack, or a blend.
- 8 small flour tortillas Whole wheat or gluten-free options available.
- 1/2 cup diced onions
- 1/2 cup black beans Rinsed and drained, optional.
For Garnish
- Fresh cilantro Optional.
- Sour cream Optional for serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked shredded chicken, salsa, softened cream cheese, chili powder, and cumin. Mix until well combined.
- If using black beans, fold them into the mixture along with half of the shredded cheese and half of the diced onions.
Assembly
- Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken filling in the center and roll the tortilla tightly.
- Repeat with the remaining tortillas and filling.
- Lightly grease a 9x13 inch baking dish and place the rolled enchiladas seam-side down.
- Pour any remaining salsa over the top of the enchiladas and sprinkle with the remaining shredded cheese and diced onions.
Cooking
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
- Let the enchiladas rest for a few minutes before garnishing with fresh cilantro and serving with sour cream.
Notes
For extra flavor, try sautéing bell peppers or zucchini into the filling. Consider adding diced avocado or sliced jalapeños just before serving for added freshness.