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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.