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Lone Star Chicken Enchiladas

Start with deli-roasted chicken and this family-friendly casserole will be ready in no time. For a milder version, use Monterey Jack cheese in place of pepper Jack. —Avanell Hewitt, North Richland Hills, Texas
  • Total Time
    Prep: 30 min. + freezing Bake: 35 min.
  • Makes
    6 servings

Ingredients

  • 3 cups shredded cooked chicken breast
  • 1 can (10 ounces) diced tomatoes with mild green chiles, drained
  • 3/4 cup salsa verde
  • 1 can (4 ounces) chopped green chiles
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 teaspoon ground cumin
  • 2-1/2 cups heavy whipping cream
  • 3/4 teaspoon salt
  • 12 corn tortillas (6 inches), warmed
  • 2 cups shredded pepper Jack cheese

Directions

  • In a large bowl, combine the first 6 ingredients. In a shallow bowl, combine cream and salt.
  • Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through.
Nutrition Facts
2 enchiladas: 897 calories, 65g fat (37g saturated fat), 270mg cholesterol, 1437mg sodium, 36g carbohydrate (4g sugars, 4g fiber), 45g protein.

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