This easy, creamy chicken enchilada recipe uses premade green salsa for a quick enchilada sauce. Not in a verde mood? Use tomato salsa instead. Source: EatingWell Magazine, January/February 2019

Robin Bashinsky


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Whisk flour and 1/2 cup broth in a small bowl. Combine the remaining 1/2 cup broth, salsa and cumin in a medium saucepan. Bring to a boil and whisk in the flour mixture. Cook over medium heat, stirring occasionally, until reduced to about 2 1/2 cups, 6 to 8 minutes. Stir in 1/4 cup cilantro.

  • Spread 1/2 cup of the salsa mixture in a 9-by-13-inch ovenproof baking dish. Combine chicken, beans, cream cheese and 1/2 cup of the salsa mixture in a large bowl. Spoon 1/4 cup of the chicken mixture onto the center of each tortilla and roll it up into a cigar shape. Arrange, seam-side down, in a single layer over the salsa mixture in the baking dish. Top the enchiladas with the remaining salsa mixture.

  • Bake until bubbling, about 15 minutes.

  • Remove from oven; increase oven temperature to broil. Sprinkle the enchiladas with cheese. Broil 8 inches from the heat source until the cheese is melted, 2 to 3 minutes. Top with tomato and the remaining 1/4 cup cilantro and serve with sour cream.

Nutrition Facts

387 calories; 11.9 g total fat; 5.3 g saturated fat; 84 mg cholesterol; 716 mg sodium. 639 mg potassium; 35.6 g carbohydrates; 7 g fiber; 6 g sugar; 33.1 g protein; 680 IU vitamin a iu; 12 mg vitamin c; 31 mcg folate; 152 mg calcium; 3 mg iron; 72 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Saw this in the magazine and was thrilled to use my home canned Salsa Verde. Hubby doesnt usually like enchiladas but he thought these looked good enough to try. I will definitely make these again because he ate the leftovers too! Read More
Rating: 4 stars
Bought a salsa that was a little to hot for me. Lol Read More