Print Options

Back to Lone Star Chicken Enchiladas >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

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

6 ServingsPrep: 30 min. + freezing Bake: 35 min.

Ingredients

3 cups shredded cooked chicken breast
1 can (10 ounces) diced tomatoes with mild green chilies, drained
3/4 cup salsa verde
1 can (4 ounces) chopped green chilies
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 (8 ounces) shredded pepper Jack cheese

Directions

In a large bowl, combine the first six 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. Yield: 6
servings.

2 of 2

Lone Star Chicken Enchiladas (continued)

Nutrition Facts: 2 enchiladas equals 897 calories, 65 g fat (37 g saturated fat), 270 mg cholesterol, 1,437 mg sodium, 36 g carbohydrate, 4 g fiber, 45 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.