The Organized Life, Chicken Pot Pie Enchiladas
To keep ahead of chaos for holiday weekends, a big casserole, a one dish meal that can be made in advance, is my go to meal.
My group often arrives at different times so it can be ready when they are
Enchiladas are not only my family’s favorite, they are quick and easy to prepare, and the variations are endless
I call this version Chicken Pot Pie Enchiladas, because the creamy filling is not Mexican, or spicy. It’s really more like chicken pot pie or chicken casserole than enchiladas, but the filling is rolled in flour tortillas and covered with cheese like their namesake
Enchiladas are not only a great way to serve a lot of vegetables, but you can use up all the odds and ends in your fridge so you are ready to stock it with food for your guests
You can use a rotisserie chicken, but it’s just as easy to poach boneless chicken breasts in a saucepan with water and seasonings, and the liquid becomes chicken broth you can store in the fridge for later use
I sauteed onion, celery, yellow & orange peppers, zucchini and yellow squash with a little butter and olive oil
Once the vegetables were softened I added just enough lite Alfredo sauce to bind everything together
If you don’t want to use Alfredo sauce, you can use any white sauce or cream soup
You can also add cubed cream cheese or Velveeta for extra creaminess, or any grated cheese
Add chopped/shredded chicken and stir to coat
Lay tortillas out and divide filling between them, making a line down the center
Roll up and place seam side down in a greased baking dish
Top with cheese, then cover and refrigerate until baking time
Everybody will be happy!
Chicken Pot Pie Enchiladas
Ingredients
- 2 large boneless chicken breasts
- celery tops {optional}
- salt & pepper
- olive oil
- 1/2 large onion chopped
- 1/2 yellow pepper chopped
- 1/2 orange pepper chopped
- 1/2 zucchini sliced and chopped
- 1 yellow squash sliced and chopped
- 2 stalks celery chopped
- 1/2-1 cup white sauce or Alfredo
- 3 oz cream cheese or Velveeta cubed {optional}
- 4 oz. grated sharp cheddar cheese
- 2 oz. grated Monterey Jack or Mozzarella
- 8 large flour tortillas
Instructions
- Place chicken in deep sauce pan with water to cover and season well with salt and pepper. Add celery tops. Bring to a boil.
- Once water is boiling, cover pan and turn off heat. Set pan aside for just a minute or two so it doesn’t boil over and then return it to the still warm eye.
- The chicken will continue to slowly cook, {poach} as the burner cools, while you prepare vegetables.
- Melt 1 T butter in skillet and drizzle with olive oil. Add chopped vegetables and cook over medium, stirring occasionally until softened, about 10 minutes. Add white sauce and cubed cheese.
- Remove chicken from broth and shred or chop. If it’s not cooked all the way through, don’t worry, it will finish while enchiladas are baking.
- Add chicken to vegetables and sauce and stir. Season with salt & pepper.
- Lay flour tortillas out and divide filling evenly, placing several heaping spoonfuls in a line down the center.
- Roll up and place seam side down in greased baking dish pushing them closely together.
- Cover with grated cheese.
- At this point dish can be refrigerated until baking up to 24 hours.
- Bake uncovered for 30-45 minutes.
- Baking time will depend on temperature of dish before cooking. Cover loosely with foil if necessary if cheese is getting too brown.
- Separate enchiladas to serve or cut into squares
I’ve got a gazillion several other enchilada recipes in the archives such as
Chicken & Vegetable Enchiladas,
California Lite Cheese Enchiladas …
I told you we like enchiladas! Olé !
💃 🌮 💃 🌮 💃 🌮
I will be joining these fabulous parties and blogs:
Rustic and Refined, Between Naps on the Porch, Celebrate and Decorate,
Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life
Lori’s Culinary Creations, Moonlight and Mason Jars
Full Plate Thursday Foodie Friday & Everything Else
Comments
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Jenna, love the new look on your blog! Wow, this dish sounds and looks amazing. I like it can be served with a salad and you have a meal. I know it would be a hit here………
Thank you Emily, I love that it has so many veggies!
Beautiful, cheery pictures! I love that they’re filled with veggies!
Me too, thanks!
Yum, Jenna!! These look delicious even now at breakfast time! My family would love this! Have a great day. Linda
Thanks Linda! Happy Easter!
Jenna, cheesy goodness! Veggies and chicken are always winners…Happy Wednesday
My book club hostess served the enchiladas for dinner last night and they were so good. Enjoy your week, Jenna.
Veggies and chicken in a yummy cheese sauce, yes your enchiladas sound great.
I’m ready for some of this dish now for breakfast. Thanks for all your ideas. Hope you have a wonderful Easter.
Yes, please. I’m happy too!
Johanne Lamarche
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Fabulous!!! Yum!
Oh, yum!
Everyone would be happy, for sure, it looks delicious!
Bookmarking this as I love this recipe!… I am all about a one dish meal!
Thanks Shirley, anything goes here and it’s always delicious! >
Sounds like a winner Jenna! Hope you’re crew is enjoying some warm Gulf breezes and sunshine this weekend! Happy Easter!
Mmmmmmm, these look wonderful!!! Beautiful and delicious. 🙂
Yum!! This looks so great!! I can’t wait to try it… We would love if you shared at #HomeMattersParty, the door is OPEN!
YUMMM! PINNED! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Congratulations Jenna!
Your post is featured on Full Plate Thursday and pinned to our Features board. Thanks so much for sharing with us and enjoy your new Red Plate!
Miz Helen
Thanks Miz Helen! >