Don’t miss these Salsa Chicken Enchiladas for your next Tex‑Mex craving. They’re quick to assemble and perfect for weeknight family meals.
Busy cooks will appreciate using ready-made salsa to skip chopping and simplify prep.
- Why Salsa Chicken Enchiladas?
- Why Do My Tortillas Fall Apart?
- How to Soften Corn Tortillas in the Oven
- Recipe
Ingredients
This version keeps ingredients simple so the enchiladas come together quickly. Using pre-made salsa eliminates most chopping—tomatoes, onions and peppers are already prepared and cooked, which saves time.
I used two large boneless, skinless chicken breasts that had been boiled and shredded. Poaching or boiling a batch of chicken in advance is a great way to speed weeknight meals.
Why Salsa Chicken Enchiladas?
These enchiladas lean on store-bought salsa for convenience and flavor. A good jar of salsa brings tomatoes, onions and peppers already combined and seasoned—so you only need to blend it with the other filling ingredients. It’s ideal for busy evenings.
For this recipe, I used a mild tomato-based salsa and a smooth chipotle chile sauce for smoky heat. Any similar salsas or enchilada sauces can be substituted to match your taste.
Using Chipotle Sauce
Chipotle sauce gives a distinct smoky, slightly sweet heat that differs from standard taco sauce. If you find canned chipotles in adobo, you can use them too—just finely chop or blend to make a smoother sauce if needed.
Why Do My Tortillas Fall Apart?
Corn tortillas sold in bags are often dry from packaging and transit. To prevent tearing when rolling enchiladas, they need to be softened first.
One reliable method is quick frying: heat each tortilla in a non-stick skillet or a shallow layer of oil for about 1 to 1½ minutes per side until pliable. If you prefer lower calories, dry-heat the tortillas in a skillet with a light spray of cooking oil.
After heating, brush a light coat of chipotle sauce on both sides for extra smoky flavor before filling. This helps with pliability and adds depth without oversaturating the tortilla.
How to Prevent Enchiladas from Falling Apart
Two tips keep enchiladas intact: fry or heat the tortillas first to make them pliable, and avoid adding excessive sauce before baking. If tortillas sit in too much sauce they can become soggy and break. For this recipe, only a small amount of smooth chile sauce is used on top; add extra sauce when serving if desired.
Try Something New
Softening Corn Tortillas in the Oven
An oven method yields very soft, flexible tortillas. Preheat the oven to 400°F. Lightly brush each tortilla front and back with water, stack them, wrap in aluminum foil, and heat for about 10 minutes. The result is tender tortillas that fold and roll without cracking.
These warm tortillas are great served with butter or used directly for enchiladas. If eating straight from the oven, make a few extra so you don’t run short for the main dish.
More Great Recipes
If you enjoy chipotle’s smoky flavor, consider other recipes that highlight it. Smoked jalapeños pair well with honey, chocolate-based molé, and bold beef or chicken dishes. Try a smoky chicken or molé variation for more inspiration.
Finish the meal with a cool, creamy dessert like Mexican rice pudding or fresh fruit. Simple sides—avocado, chopped tomatoes, cilantro, crema, lime wedges and chips—compliment these enchiladas well.
Recipe
Salsa Chicken Enchiladas
Equipment
- 9″ x 13″ baking pan
Ingredients
- 4 ounces cream cheese
- 8 ounces salsa (mild, tomato-based such as Herdez or similar)
- ½ cup sour cream
- 2 cups Monterey Jack cheese, shredded, divided
- 2 chicken breasts, boneless & skinless, boiled and shredded (about 2 lb)
- 7 ounces smooth chile or chipotle sauce
- 16 corn tortillas
Instructions
- In a small saucepan over medium heat, warm cream cheese and salsa, stirring until melted and combined. Remove from heat and stir in sour cream and ONE CUP of the Monterey Jack cheese.
- Place the cheese mixture and shredded chicken in a large bowl and mix well. Set aside.
- Heat each tortilla in a non-stick skillet 1 to 1½ minutes per side. Use a light spray of cooking oil if needed. After heating, brush a very light coating of chipotle sauce on both sides of each tortilla. Stack tortillas until ready to fill.
- Preheat oven to 450°F. Spray a 9×13″ baking pan with cooking spray.
- Place about ¼ cup of the chicken mixture in the center of each tortilla, roll up, and arrange seam-side down in the prepared pan. Repeat with remaining tortillas.
- Pour the remaining chipotle sauce over the rolled tortillas and sprinkle with the remaining Monterey Jack cheese.
- Bake in the preheated oven for about 10 minutes, just to heat through and melt the cheese. Everything is already cooked.
Notes
Serve with avocado, chopped tomatoes, cilantro, extra salsa, crema or sour cream, lime wedges and tortilla chips.
Leftover filling makes a great dip for chips, a quesadilla filling, or a sandwich spread—similar to pimento cheese.
Only half a jar of salsa is used for the filling—serve the rest at the table for dipping chips.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates; calculate values from package labeling if you have specific dietary needs. The authors are not liable for adverse reactions resulting from use of these recipes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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