These couldn’t be simpler, especially if you’ve already got the chicken grilled, sliced and frozen. But even if you need to do some grilling first, they are easy. (If you do need to grill, cook more than you need and stock your freezer with the extra.)
The ingredients can be changed and swapped too. Use cooked chicken instead of grilled, or use ground beef or leftover roast beef. Swap out the Black Bean and Corn Salsa for another variety. Skip the cream cheese and use Monterey Jack instead. Anything goes, and it’s all good.
Here’s what you’ll need:
Grilled Chicken and Cream Cheese Enchiladas – 5 Ingredients
- Grilled sliced chicken breasts 3-4
- 26 oz jar Black Bean and Corn Salsa
- 8 oz cream cheese
- Flour tortillas 7-8
- 1 cup shredded cheddar cheese
- Cut the cream cheese into cubes and put it in a microwave safe bowl.
- Pour about half the salsa over the cream cheese. Warm in the microwave for a minute or two, just long enough to melt the cream cheese. Stir and pop back in the microwave if it needs to melt more.
- Add the sliced chicken to the cream cheese and salsa, stirring to combine.
- Fill tortillas with the mixture, rolling and placing in a greased 9×13 casserole dish.
- Pour the rest of the salsa over the top of all the filled tortillas. Top with cheddar cheese.
- Bake at 350 for 20-30 minutes or until hot and bubbly.
I can’t wait to make this…so yummy…thanks for sharing!
I’m not big on salsa, but this looks really good. Maybe some corn, green chiles, and red peppers with a little of my homemade enchilada sauce with the cream cheese and the rest over the top. Oh ya, think I will have to give that a try.
Chels R. says
That looks sooo amazing! Love cream cheese, love chicken, love enchiladas, and I love salsa! What could be better?
I just hopped over for a dinner idea. Love this! I’m off to Fred Meyer to pick up ingredients.
Hope you and your family are having a nice Memorial Day. 🙂
I saw this and knew it would be great to clean out leftovers–made it with 2 leftover burgers and 2 Boca burgers (grilled veggie version was great) instead of the chicken. Planned on using cream cheese, but it was moldy, so I used a slice of pepper jack, about 1/4 c. shredded cheddar, and ~1/3-1/2 c. of shredded mozzarella. The whole family liked it!
This recipe sounds almost exactly like one that I make in the crockpot (minus the tortillas). Throw some chicken breast, salsa, drained black beans, and drained corn in the crockpot and cook. Add cream cheese cubes and stir until melted. I guess I could make this in my crockpot to serve over rice one night and rolled in tortillas like your enchiladas for later in the week!
Amy, I’m going to have to try this in the crockpot sometime. Sounds great!
Yummy! I am a chicken lover. This adds a Tex Mex flavor.