This 8-ingredient wonder is the perfect make ahead meal for any night of the week. Weeknight Enchiladas are packed with chicken, beans, and cheese – guaranteed to make everyone in your house a fan!
- 8 ounce package cream cheese
- 4 ounce can diced green chiles
- 1 cup salsa
- 3/4 pound chicken breast boneless & skinless
- 15.5 ounce can pinto beans drained
- 6-7 6 inch flour tortillas
- 10 ounce can enchilada sauce
- 2 cups shredded Colby-Jack cheese
Preheat the oven to 375 degrees F. Cover a baking pan with foil and put the chicken breast on it. Drizzle liberally with olive oil and sprinkle kosher salt on top. Bake for 12-15 minutes, until cooked all the way through. Chop the chicken into bite sized pieces, then set aside.
Lower the oven heat to 350 degrees F. Spray a 9x13 inch baking dish with non-stick cooking spray or oil.
Set a medium sized saucepan over medium heat, then add the cream cheese, salsa, and green chiles. Stir occasionally until melted and well blended. Stir in chicken and drained pinto beans.
Fill each tortilla with roughly 3/4 cup of the chicken mixture, roll and place seam side down into the greased baking dish. Repeat with the remaining tortillas and filling. Pour the can of enchilada sauce over the top, then sprinkle with all of the cheese.
Cover with foil. Bake for 25 minutes, until the cheese is melted. Serve with your favorite toppings like cilantro and sour cream.
You can also freeze the dish after covering it with foil. When you're ready to eat it, defrost it in the fridge the night before, and bake for at least 30 minutes at 350 degrees F, until the cheese is melted.
Adapted from: https://www.allrecipes.com/recipe/47374/easy-chicken-enchiladas/