Chicken Enchiladas


2 cups shredded rotisserie chicken

1 ½ cups enchilada sauce (I used Trader Joe’s)

1 ounce cream cheese

½ cup pinto beans

½ cup diced peppers

½ cup diced onions

2 tablespoons butter

1 cup shredded cheese (I used a Mexican blend.)

4 whole-wheat tortillas (You may use corn tortillas.)

Optional Toppings

sliced green onions


sour cream or plain greek yogurt


Preheat oven to 350 degrees F.

In a large pan, over medium heat, add butter and onions.  Cook for 2 to 3 minutes until onions are softened. 

Next, add peppers.  Cook for about 5 minutes until onions and peppers are golden.

Add in chicken and pinto beans.

Stir in ½ cup enchilada sauce and cream cheese.

Add in ½ cup shredded cheese.  Stir to combine.

Warm tortillas according to package directions.

In an 8x8 inch baking dish, pour ½ cup enchilada sauce to cover bottom of dish.

Spoon about 1/2 cup chicken mixture into each tortilla and top with some shredded cheese.  Roll tortilla tightly and place in baking dish.  Repeat.

Top the rolled tortillas with ½ cup enchilada sauce.  Sprinkle about ½ cup shredded cheese on top of the enchilada sauce.

Bake for about 20 minutes.   Serve with your favorite toppings if desired. 

Serves 4.


This recipe brought to you by Sophie in the Kitchen