Green Chicken Enchiladas

Ok, so hotdish/casseroles! They’re the bread and butter of a family’s survival when extracurricular activities take family members away from home in the evenings. I’ve been away a lot since rehearsals started for Church Basement Ladies, (I was honestly hoping to audition for the next production at Theater Atchison, but those hopes were dashed when Scott offhandedly quipped, “I’ll be glad when this is over.” Or, “How many more weeks of rehearsal do you have left?” Sigh. How nice it is to be needed though, right?

My dear hubby has no time to put something together at night when he’s tired and been outside for most of the day. He just needs something he can dish out of a 9×13, pop in the microwave, and dig into while watching Gold Rush (I call it the Break-Down Show, because that seems like that’s all that happens).

So, here is one of my favorite casserole/hot dish recipes. Inspired by the beef enchiladas my mom used to make. It’s cozy, a little spicy, creamy, and cheesy. It’s a great weeknight or Sunday dinner, give it a try whydontcha? Cream of Mushroom is still legal, by the way! Sometimes I worry, haha!

You will need:

  • 8-9 chicken breast tenderloins
  • 1-2 TBS chicken seasoning (I like lime-chili or jalapeno garlic)
  • 3 TBS olive or flavorless oil
  • 1 can Cream of Mushroom soup with garlic
  • 3 cups cheddar or mexican blend cheese, divided
  • ¼ cup plus 1 TBS sour cream
  • ½ cup green salsa
  • One 4 oz can green chilies
  • ½ cup whole milk
  • 8-10 flour tortillas
  • Sliced black olives (optional)
  • Pico de gallo, cilantro, extra salsa for garnish

Preheat the oven to 400. Heat the oil in a skillet, sprinkle the chicken with the seasoning on both sides and brown on both sides until done, set aside. 

In the meantime, add the soup, milk, chilies, 1 TBSP sour cream, and a pinch of salt and pepper to a blender and pulse until combined. 

After the chicken is cool enough to handle, cut into small chunks and remove to a bowl. Add the remaining ¼ cup of sour cream, one cup of cheese, and the green salsa. Stir to combine.  

Pour ½ cup of the soup mixture into the bottom of a 9×13, and spread it out to coat the bottom of the dish. 

Spoon the chicken mixture into the flour tortillas, and place them seam-side down in the baking dish. Repeat until you’ve used up all the filling.

Pour the remaining sauce on top of the tortillas and spread evenly. Top with the remaining two cups of cheese and sliced olives. Bake at 400 for 35-40 minutes or until the tops are golden and bubbly. Serve with extra salsa, cilantro, and a side of Spanish rice!

Processed with VSCO with e5 preset

Here’s a handy printable!


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