All credit for this recipe goes to my bff Angela ❤ When I moved into my first apartment and was cooking entirely on my own, I had my go to list of easy and tasty recipes. But after awhile I started getting a bit bored of making the same things all the time, and thus Angela to the rescue.
I actually have this recipe saved as a screenshot of a text message on my phone because that’s how easy it is. Just cook the chicken, mix the filling, fill your tortillas, and bake!
Some thoughts: there are a couple different ways you could make the chicken. Angela first suggested just boiling the chicken breasts, which is definitely easy (just boil until cooked through, an internal temp of at least 165°F). But I’ve actually started just throwing the chicken breasts in the crockpot with a jar of salsa. Cook on low for 6 hours and you’ve got super flavorful shredded chicken! That’s honestly so versatile, toss it in tacos or burritos or quesadillas or a burrito bowl.
You can also put pretty much anything in these enchiladas. I always add a can of beans and a jalapeño or two, but you could also add peppers and onions, more beans, corn, a different meat, no meat at all. The possibilities are endless.
Whenever I make these with my roommates, we pair it with some Mexican rice and a vegetable of some kind, like sliced cucumbers or bell peppers.
So enjoy this easy, simple enchilada recipe! That makes great leftovers for the whole week 🙂
Creamy Chicken Enchiladas
Ingredients
- 2 chicken breasts, cooked and shredded (see above)
- 1 jar salsa
- 1 (8 oz) block cream cheese (or equivalent amount of plain yogurt)
- 1 (15 oz) can black beans, drained and rinsed
- 1-2 jalapeños
- 10-12 small tortillas
- 2 small cans enchilada sauce of choice (I prefer green!)
- Shredded cheese of choice, for sprinkling on top
Instructions
- In a large sauté pan, combine the chicken, salsa, beans, jalapeños, and any other vegetable you want to add. Cook over medium-high heat and stir until warm and well combined.
- Add the cream cheese (or yogurt) and stir until creamy and well combined.
- Place a few spoonfuls of enchilada mixture in each tortilla, and roll up. Place tortillas in large casserole dish, seam side down.
- Pour enchilada sauce over the top and sprinkle with cheese.
- Bake at 400°F until sauce is bubbly and cheese is melted and golden.
College Cooking with Celia 