Lone Star Chicken Enchiladas Recipe
Lone Star Chicken Enchiladas Recipe photo by Taste of Home

Lone Star Chicken Enchiladas Recipe

Publisher Photo
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
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 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

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.

Directions

  1. In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.
  2. 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.
  3. 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.
Originally published as Lone Star Chicken Enchiladas in Taste of Home October 2011, p59

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.

Full-Bodied White Wine

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

Reviews for Lone Star Chicken Enchiladas

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 21, 2013

Delicious! I did not change one thing except to halve the recipe. This will be my new go-to enchilada recipe.

MY REVIEW
Reviewed Nov. 7, 2013

Love this recipe, but skip the cream and use cream of chicken soup instead....mucho reduction of calories

MY REVIEW
Reviewed Nov. 7, 2013

I made it with( one can each) mild enchilada sauce, cream of mushroom soup and evaporated milk. Flour tortillas warmed monetary jack cheese and green chilies. Delicious

MY REVIEW
Reviewed Feb. 26, 2012

I made it with fat free half and half. It was excellent.

MY REVIEW
Reviewed Jan. 22, 2012

This was okay, but not amazing. I used half and half instead of cream to bring down the calories.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT