Creamy Chicken Enchiladas

I’ve made so many changes to this recipe it doesn’t even resemble the original. A couple of bits of information that is good to know 1) if it is an enchilada, it MUST be made with corn tortillas, otherwise it’s a burrito with sauce; 2) to get corn tortillas pliable to work with, heat in a skillet set at low.


1 small onion chopped (about 1/2 a cup if using pre-chopped onion like me)
1 clove minced garlic (or 1 tsp of the jarred minced)
1 lb cooked, shredded skinless chicken breasts (such as Del Real shredded chicken)
1 cup tomato sauce (can use salsa, too)
4 oz cream cheese, at room temperature
1 15oz can black (or kidney beans) rinsed and drained
1 tsp Mexican seasoning (such as Morton & Bassett)
1 cup shredded Mexican blend cheese
8-10 corn tortillas (depends on how full you like them)


Heat oven to 350. Prepare 13×9-inch baking dish by spaying with cooking spray.

Heat large non-stick skillet to medium heat. Add onions and garlic; cook and stir about 2 minutes. Add chicken, 1/4 cup tomato sauce, cream cheese, and Mexican seasoning; mix well and heated through, stirring occasionally.
Spoon 1/4 to 1/3 cup chicken mixture down center of each tortilla and roll-up. Place seam side down in 13×9-inch baking dish, top with remaining tomato sauce and cheese.
Bake 15 – 10 minutes, until heated through.

Serves 4
* Derived from Spread A Little Joy

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