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Cheesy chicken enchiladas plated with shredded lettuce and a dollop of sour cream on top.
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Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas are the creamy goodness of cream cheese, sour cream melted and mix with shredded chicken, black beans, and Rotel all wrapped up in tortillas and baked to perfection.
Course Main Course
Cuisine Mexican
Keyword Chicken Enchiladas
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 12.5 ounces canned chicken(1 can) drained and shredded
  • 15.25 ounces black beans(1 can) drained and rinsed
  • 10 ounces Rotel(1 can) drained
  • ½ cup sour cream
  • 8 ounces cream cheese softened and cubed
  • 8 extra-large flour tortillas 8/10-inch size
  • 2 cups shredded cheddar cheese
  • ¾ cup milk

Optional Garnish

  • shredded lettuce
  • salsa
  • sour cream

Instructions

  • In a large skillet, bring to a boil the drained Rotel and chicken. Let most of the juices evaporate off. Turn burner down to a medium low setting.
  • Stir in the cream cheese until it is dissloved. Then add the drained and rinsed black beans and sour cream. Mix everything together until well blended.
  • Remove from heat and spoon ¼ cup of the chicken mixture down the center of each tortilla. Roll them each individually and place them seem-side down into a lightly grease 9x13 inch baking pan.
  • Once all tortillas are placed into the pan, sprinkle them with the shedded cheddar cheese and drizzle the milk evenly over the top.
  • Cover the pan with foil and bake at 350° Fahrehit for 30 minutes. Uncovered and broil for 3-5 minutes until the top lightly browns. Remove from oven and let sit for about 5 minutes.
  • Garnish with shredded lettuce, salsa and a dollop of sour cream if you like. Enjoy!