Take-out Tuesday, Green Chile Chicken Enchiladas
We have been in a Mexican mood around here lately,
so here’s another Tex-Mex version of enchiladas
I love to watch my son, “the Chef” get creative with our meals
The other day he said
“I’m going to make enchiladas with that leftover rotisserie chicken
we have in the refrigerator”
{his rotisserie chicken is swoonworthy}
“Oh, yum, can’t wait!” I said
I’ve made enchiladas with a creamed soup as part of the sauce
and it is a magic ingredient~
You can see my recipe by clicking on Secret Chicken Enchiladas
He started by sauteing diced zucchini and onion
When it was soft he added the chicken
and Cream of Mushroom Soup with Roasted Garlic
and the filling was made
He used 8″ flour tortillas for the enchiladas
He put one can of Green Chile Sauce in a large casserole dish
He put the filling down the center of the tortillas
and then folded the sides over and tucked the ends under,
forming a burrito like pouches
and then put them tightly into the dish
Pour the second can of Green Chile sauce evenly over all
and into the oven it went for 30 minutes
Then he put grated cheddar all over the top
and returned it to the oven for 15 more mintues
Then he put in under the broiler just for a minute to finish
He served it with Mexican rice and fresh cherry tomatoes
Creamy, dreamy, cheesy good!
Green Chile Chicken Enchiladas
Ingredients
- 3 cups chopped cooked chicken
- 2 cans 10 oz. Green Chile Sauce
- 1 can Cream of Mushroom Soup with Roasted Garlic
- 1 medium zucchini, chopped
- 1 medium yellow onion, chopped
- 2 cups grated sharp cheddar cheese
- fresh cherry tomatoes, halved for garnish
- olive oil
- salt and pepper
Instructions
- Saute onion and zucchini in a little olive oil over medium heat until soft, about 5-7 minutes. Season with salt and pepper
- Add chicken and Cream of Mushroom Roasted Garlic soup and stir to combine
- Put one can of Green Chile Sauce in a medium large casserole dish
- Lay out 6-8 flour tortillas and put a generous amount of filling down the center of each tortilla. Fold sides over and tuck ends in.
- Place filled tortillas seam side down in dish
- Pour remaining can of Green Chile Sauce evenly over tortillas
- Dish can be covered and refrigerated for baking later if desired.
- Bake uncovered at 350 degrees for 30 minutes, then top with cheese and return it to the oven for 15 more minutes or until hot a bubbling
- Stick it under the broiler for a minute to finish if desired
- Garnish with halved tomatoes
- Cover dish with foil during baking if cheese is getting too brown
Easy, different and delicious!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
What’s for Dinner / Love Your Creativity
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts
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That looks like a droolworthy meal!
Thanks Angie, I’m looking forward to having the leftovers tonight!
I am so jealous that your son helps out in the kitchen. This recipe for Enchilada looks delicious. I’ll bet there were not any leftovers.
I am really spoiled! He loves to cook, it’s his way of relaxing after work. These enchiladas were delicious!
This one definitely sounds like a keeper!
Thanks Dorothy, it was sooo good!
So nice to have a son who likes to cook Jenna! ♥
I’m so spoiled, he’s amazing!
Tex Mex sounds like a good place to be — especially with this one!
It’s a good one, thanks Jeanie!
Jenna, how wonderful to have your own personal “Chef” to make dishes like this! It looks delicious. Enjoy the leftovers tonight!
Thank you Pam, I am very blessed!
Your son is so culinary creative, Jenna. What a great team you make!
Thanks Kitty, we have a lot of fun discussing recipes and food ideas 🙂
Yum Jenna…HHJR is a treasure for sure. We all wish we had someone to come up with great meal ideas while we get to enjoy. I’m making a tex-mex meal tonight.
Thanks Kari, he is an amazing cook, I am very blessed! These enchiladas might be the best I’ve ever had!
You are so lucky to have a personal chef -yummy recipe!
Yes, I am very lucky, and he’s such a good cook!
I love green chile chicken enchiladas, and frankly I think New Mexico (with their Hatch green chiles) has the best enchiladas. Your son’s, however, sound delicious too.
Thanks Linda, I’m sure the food in New Mexico is outstanding. I can’t do heat so I stay away from chiles, but the El Paso green chile sauce is mild so I enjoyed it.
This sounds like a recipe my family would like for dinner. Thanks for sharing the recipe Jenna.
Julie’s Creative Lifestyle
Thanks so much Julie! It was so good!
My compliments to the chef! Looks delicious……
Emily
Oh Emily this was so good, and the leftovers were even better a couple of nights later!
I love chicken enchiladas – yours look great! Happy Valentine’s Day! Thanks for sharing the What’s for Dinner party – have a fabulous day!
Thank you Helen, they were really good!