The Painted Apron

Take out Tuesday, Secret Chicken Enchiladas

Posted by the Painted Apron on October 23, 2012 · 6 Comments 

Everybody has a recipe for Chicken Enchiladas, but my “secret” is how easy these are, and I usually have all the ingredients on hand for a fast delicious family meal or a wonderful casserole to give to a friend.  You can make it ahead 24 hours, or freeze and bake later.  It would be a great choice for a pot luck too, everybody loves it. This is comfort food, “California style!”

Here’s all you need:  boneless chicken, flour tortillas, onion, 3-4 celery sticks, red pepper,  sour cream,  cream of celery soup, Rotel, cheese

TIP: Use light sour cream, fat free cream of celery soup, and reduced fat shredded Mexican cheese.  Not necessarily diet fare, but it helps

Combine soup, sour cream and Rotel and simmer while sauteing onions, pepper and celery

Set veggies aside and saute chicken in same skillet until browned

Give chicken a rough chop, or shred.  It doesn’t have to be cooked through, it will finish cooking when the casserole bakes.

return chicken to skilletand add veggies back to pan

Spoon enough sauce into the chicken and veggies just to give them a light coating, about 1/3 of the sauce

and now it’s enchilada time!

Set up an assembly line.  I like to use 6″ tortillas but any size will work.

Put a big spoonful of chicken mix on each tortilla and sprinkle with cheese

I put a lot of filling on these, they are going to be hard to roll up!

Make sure your dish is ready before you start, you will have your hands full and messy!

With 1/3 of the sauce in the bottom of the dish, start rolling and placing enchiladas seem side down in dish

Squish enchiladas together until you just can’t squeeze another one in!

Pour remaining 1/3 of sauce over all

and top with cheese!  Ready for baking now or will hold for a day or two in the fridge.

Hungry?

I like to serve this with a simple green salad topped with salsa and a little sour cream

and some chips for dipping and scooping

Have you tried these? They are light and thin, and gluten free too.  Sometimes they are found in the organic section of your grocery store.

Here’s the recipe:

SECRET CHICKEN ENCHILADAS

the secret about these enchiladas is that they are super easy to make!

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Course Main Course

Cuisine American, Mediterranean, Tex-Mex

Servings 4

Ingredients

  

• 2-3 boneless chicken breasts cut into tenders
• 6-8 flour tortillas
• 1 sweet onion chopped
• 3-4 celery sticks chopped
• 1/2 red pepper chopped
• 1 cup light sour cream
• 1 cream of celery soup
• 1 can Rotel tomatoes & green chilies
• 2 cups reduced fat shredded Mexican cheese

Instructions

 

• Combine sour cream, soup & Rotel in large sauce pan and simmer over medium low heat, stirring occasionally. While sauce is simmering heat 1 T OO in large skillet and add onion, celery, peppers and saute over medium heat. When veggies are transparent, about 5 minutes, remove from pan and set aside.
• Increase heat to medium high and add chicken to skillet, with a drizzle of oil and saute about 2-3 minutes per side until golden. Remove from pan and pull into shreds with a knife and fork. Return chicken and veggies to skillet and add 1/3 of sauce.
• Set up an assembly line with laid out tortillas, chicken filling, cheese, sauce and baking dish sprayed with cooking oil. Put 1/3 of sauce in dish. Divide filling evenly between tortillas, and sprinkle with cheese. Roll up and place seam side down in dish. Bake 375 until bubbly, 45-60 min.

Keyword chicken casserole, chicken enchiladas, do ahead, easy dinner, easy enchiladas, enchiladas

Serves 6

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