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Chicken Enchilada Bake

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner
Chicken Enchilada Bake
Ingredients
  • 1 (8 ounce) package cream cheese
  • 1 cup salsa
  • 2 cups chopped cooked chicken breast meat
  • 1 (15.5 ounce) can pinto beans, drained
  • 6 (6 inch) flour tortillas
  • 2 cups shredded Colby-Jack cheese
Instructions
1
Preheat your oven to a medium-high temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, lightly coat the interior surface of a 9x13 inch baking dish with a thin layer of cooking oil or non-stick spray.
3
In a small saucepan over a moderate heat setting, bring together the softened cream cheese and salsa. Continue to cook, stirring constantly until the mixture is fully incorporated and smooth.
4
Add diced chicken and pinto beans to the saucepan, stirring until they are well combined with the cream cheese mixture.
5
Fill individual tortillas with the prepared mixture, then roll them up tightly before placing them in a single layer within the prepared baking dish.
6
Cover the top of the tortillas with shredded cheese, ensuring an even layer.
7
Finally, cover the dish with aluminum foil and bake for 30 minutes, or until the contents are heated through to your desired level of doneness.
8
Once baked, remove the foil and garnish with your preferred toppings such as crisp lettuce leaves, juicy tomatoes, or a dollop of sour cream.