Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

20 mins
45 mins


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

2 enchiladas
387 calories; protein 33.1g; carbohydrates 35.6g; dietary fiber 7g; sugars 5.9g; fat 11.9g; saturated fat 5.3g; cholesterol 84.2mg; vitamin a iu 679.5IU; vitamin c 12.4mg; folate 31.1mcg; calcium 151.9mg; iron 2.6mg; magnesium 71.6mg; potassium 638.7mg; sodium 716.1mg.

3 lean protein, 1 1/2 starch, 1 fat, 1 vegetable, 1/2 high-fat protein