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the secret about these enchiladas is that they are super easy to make!
Cook Time 45 mins
Course Main Course
Cuisine American, Mediterranean, Tex-Mex
Servings 6


  • 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


  • 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