Take-out Tuesday, Green Chile Chicken Enchiladas

the Painted Apron

2 years ago

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

These chicken enchiladas are easy to make and filled with chicken, zucchini, and onions in a creamy mushroom sauce. Flour tortillas hold the filling and are baked in green chile sauce with cheese

Course Main Course

Cuisine Tex-Mex

Keyword cheese enchiladas, chicken enchiladas, green chile enchiladas, Tex-Mex casserole

Prep Time 20

Cook Time 45

Servings 3

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