Lone Star Chicken Enchiladas Recipe

4.5 24 30
Lone Star Chicken Enchiladas Recipe
Lone Star Chicken Enchiladas Recipe photo by Taste of Home
Publisher Photo

Lone Star Chicken Enchiladas Recipe

Read Reviews
4.5 24 30
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + freezing Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Lone Star Chicken Enchiladas in Taste of Home October 2011, p59

Nutritional Facts

2 enchiladas: 897 calories, 65g fat (37g saturated fat), 270mg cholesterol, 1437mg sodium, 36g carbohydrate (4g sugars, 4g fiber), 45g protein.

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

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Reviews forLone Star Chicken Enchiladas

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jesskate User ID: 1411456 276010
Reviewed Oct. 8, 2017

"Loved the flavor! Definitely will make again."

MY REVIEW
doreensanzone User ID: 1270959 268608
Reviewed Jun. 27, 2017

"Personally I wasn't crazy about the corn tortillas. Next time I'd try flour tortillas. The filling was flavorful. Simple to prepare."

MY REVIEW
angela32 User ID: 3084463 246418
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!"

MY REVIEW
Casdorph User ID: 5891244 233024
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."

MY REVIEW
panabear User ID: 1705303 196138
Reviewed Oct. 15, 2014

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

MY REVIEW
Janmarie1964 User ID: 3187650 197065
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
pflournoy User ID: 7389524 114922
Reviewed Nov. 7, 2013

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

MY REVIEW
jeanclark User ID: 3843492 197058
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
bridgettevh User ID: 3319826 119929
Reviewed Feb. 26, 2012

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

MY REVIEW
aug2295 User ID: 4631582 213003
Reviewed Jan. 22, 2012

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

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