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Lone Star Chicken Enchiladas Recipe

Lone Star Chicken Enchiladas Recipe

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. YIELD:6 servings


  • 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


  • 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.

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.

Reviews for Lone Star Chicken Enchiladas

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Reviewed Apr. 1, 2016

"I left out the salsa verde and the olives, just because I didn't have those on hand. Delicious! Will totally make again!"

Reviewed Sep. 16, 2015

"This recipe is definitely a keeper!! I have made/cooked it fresh and frozen...both are excellent. All my friends have asked for the recipe. We never have leftovers."

Reviewed Oct. 15, 2014

"WOW, WOW, WOW!!! Totally delicious. The kids went back for seconds!"

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."

Reviewed Nov. 7, 2013

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

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"

Reviewed Feb. 26, 2012

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

Reviewed Jan. 22, 2012

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

Reviewed Jan. 18, 2012

"excellent and refreshing twist on creamy enchiladas. Ive made them several times now, this recipe is part of our meal rotation"

Reviewed Jan. 8, 2012

"Wonderful recipe! Calories are scarey but i adjust the other meals the day I serve it. I have made this twice, first for friends and then once for me. I plan to make this dish for my neighbors very soon. I also cheat with the rotisseire chicken to speed up prep time."

Reviewed Dec. 20, 2011

"These were absolutely delicious - and they froze well. They were just as good after reheating - this is a new family favorite!"

Reviewed Dec. 16, 2011

"I've never made enchiladas before, but this came out delicious. I did make a few changes to the recipe but only because I could not find the exact ingredients listed. The two things I did not change though was the cream and the cheese. I think next time I will use the half and half and instead of using two cups of cheese, only use one. When I re-heated it there was a lot of oil and this could only be from the cheese and the cream. But after all that, it was really awesome and I will definitely make it again. I can see myself playing around with the filling even more."

Reviewed Dec. 5, 2011

"Amazing, yummy! Can't wait to make them again. In an effort to do some calorie cutting, I mixed 1% milk with the cream, next time I will try lightening it again a little, but it was amazing, looking forward to making it again."

Reviewed Dec. 1, 2011

"I loved this...but broiled it for some nice color."

Reviewed Nov. 10, 2011

"We loved it. Tastes like something we would have ordered from a Mexican restaurant!"

Reviewed Nov. 1, 2011

"Crazy good, the calories scares me a little so I might try to use reduced fat cheese and maybe some half and half instead of whole cream next time....but honestly its soo good I would just adjust my breakfast and lunch so I could have it!!! :D"

Reviewed Nov. 1, 2011

"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 Oct. 25, 2011

"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 Oct. 18, 2011

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

Reviewed Oct. 11, 2011

"These are great! Wonderful flavor!"

Reviewed Oct. 5, 2011

"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 Oct. 4, 2011

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

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Wine Pairings

Full-Bodied White Wine

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