The Organized Life, Chicken Pot Pie Enchiladas

the Painted Apron

7 years ago

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

Course Main Course

Cuisine American, Tex-Mex

Keyword asparagus, bacon and chicken casserole, chicken and vegetable enchiladas, chicken enchiladas, chicken pot pie enchiladas

Prep Time 35

Cook Time 45

Servings 8

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