Chicken Strip Enchiladas

A quick and easy recipe that comes packed with strips of chicken tenderes, cream cheese, salsa, pinto beans, cheddar cheese and topped with enchilada sauce.



Chicken tenders, from the deli, cut into strips

8 oz.

Cream cheese, softened

1/2 cup


1, 16 oz. can

Pinto beans, drained


6 inch corn tortillas

10 oz.

Enchilada sauce

3 Tbsp.

Zinfandel wine

1 cup

Cheddar cheese, shredded


  1. Preheat oven to 350° Fahrenheit.

  2. Mix cream cheese, salsa, pinto beans and chicken together in a bowl.

  3. Spoon about a cup of filling down the center of each tortilla and roll to cover filling.

  4. Place rolled tortillas in a 9 in. x 12 in. baking dish, seam side down.

  5. In a medium sized bowl, combine the enchilada sauce and wine and mix well. Top tortillas with the enchilada/wine sauce then sprinkle with cheddar cheese.

  6. Bake enchiladas for 30-40 minutes, or until cheese is melted.