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Lone Star Chicken Enchiladas Recipe

Lone Star Chicken Enchiladas Recipe photo by Taste of Home

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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

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Lone Star Chicken Enchiladas Recipe

Prep: 30 min. + freezing Bake: 35 min.

Yield: 6 Servings

30 35 65

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.

Nutritional 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.

Originally published as Lone Star Chicken Enchiladas in Taste of Home October 2011, p59

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Lone Star Chicken Enchiladas

Lone Star Chicken Enchiladas

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(11-16) of 16 reviews

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Reviewed on Nov. 01, 2011 by Kgirl21

I have made this about two times now and I love it. I like to make a full batch and then freeze half of the filling. I used canned chicken the first time and that's probably why I didn't like it, but I think it's a great recipe!

Reviewed on Oct. 25, 2011 by watsonl1

A perfect family recipe. I modified it to cut out some of the spicy flavor - have a young daughter. I used petite diced tomatoes and monterey jack cheese. Also, I cheated and bought a rotissiere chicken at the grocery to shred and put in the enchiladas. This turned out wonderful. A keeper recipe.

Reviewed on Oct. 18, 2011 by liachance

Kiddos loved it. I made it mild and without olives.

Reviewed on Oct. 11, 2011 by cheezhed68

These are great! Wonderful flavor!

Reviewed on Oct. 05, 2011 by sugarbean08

Great flavor! I added some shredded Pepper Jack cheese to the chicken filling, and changed the sauce though. I used 1 cup of heavy cream and 1 cup of white queso cheese dip for dredging the tortillas. I then mixed 1/2c. cream and 1/2c. queso and 1/8c. salsa verde to pour over the top, and topped with more Pepper Jack. It was fabulous!

Reviewed on Oct. 04, 2011 by baron5

These are so tasty! Better than restaurant quality-will definitely make again!

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