Carol’s Cheesy Chicken Enchiladas

I got this recipe from my mother-in-law. It was always a favorite of mine when we came home on the weekends from school. I haven’t made it in a while since the original recipes uses a lot of canned products and is kinda high in sodium. But they’re soooo good! So I made a couple changes and gave it a whirl.

The original recipe uses canned chicken, but I decided to make my own shredded chicken in the crockpot. Just toss some chicken breasts (mine are chicken tenderloins that I accidentally bought-that’s why they look smaller) into the crockpot with some carrots, celery and onion for flavor and cover with water. I used the equivalent of about 2 chicken breasts:

 Carols Cheesy Chicken Enchiladas Carols Cheesy Chicken Enchiladas

Cook on low for 3-4 hours or until the chicken is cooked through. Cooking time will depend on your individual crockpot and whether your chicken is thawed or frozen. Remove from the crockpot and use two forks to shred into smaller pieces:

 Carols Cheesy Chicken Enchiladas Carols Cheesy Chicken Enchiladas

*You can also cook and shred a large quantity of chicken and freeze some in smaller bags so it’s ready to use in future recipes.

Chicken Enchiladas

recipe image Carols Cheesy Chicken Enchiladas

by Lindsay L

Prep Time: 10 min

Cook Time: 30 min

Keywords: bake entree chicken Mexican

Ingredients (serves 6)

  • 2 chicken breasts, cooked and shredded
  • 1 can low-sodium Cream of Mushroom Soup
  • 1 can low-sodium Cream of Chicken Soup
  • 1 can diced jalapenos
  • 1/2 c reduced fat Mexican cheese, separated
  • 5 whole wheat tortillas
  • 1 can enchilada sauce

Instructions

1. In a medium-sized bowl, combine the chicken, soups, jalapenos and 1/4 c cheese.

2. Pour a layer of enchilada sauce onto the bottom of a 9×13 pan.

3. Divide the chicken mixture evenly between 5 tortillas. Roll up and place seam side down in the pan.

4. Pour remaining enchilada sauce over the tortillas, making sure all parts of the tortillas are covered with sauce (You don’t need to use the whole can).

5, Top with the remaining 1/4 c cheese, cover the pan with foil and bake at 375 degrees for 30 minutes.

Powered by Recipage

 

To construct your enchiladas, you will need 1 can of Cream of Mushroom Soup, 1 can of Cream of Chicken Soup, 1 can of diced jalapenos (if you desire), Mexican cheese, tortillas (preferably whole wheat), and your chicken. Try to use reduced sodium versions of the soups and you could also dice up a fresh jalapeno instead of using the canned variety.

 Carols Cheesy Chicken Enchiladas

In a bowl, combine the chicken, both soups and the jalapenos. Add in about 1/4 c of shredded cheese and mix well. This is not the prettiest dish, but it is yummmmmy icon smile Carols Cheesy Chicken Enchiladas

 Carols Cheesy Chicken Enchiladas

Place a thin layer of enchilada sauce on the bottom of a 9×13 pan to help keep the tortillas from sticking:

 Carols Cheesy Chicken Enchiladas

Divide the chicken mixture between five tortillas, wrap and place seam side down in the pan:

 Carols Cheesy Chicken Enchiladas Carols Cheesy Chicken Enchiladas

Use a brush to spread a thin layer of enchilada sauce over the tortillas to keep them from drying out. Between the top and bottom layers of sauce, I only use about 1/2 the can of sauce. Add a thin layer of cheese on top of the tortillas:

 Carols Cheesy Chicken Enchiladas Carols Cheesy Chicken Enchiladas

Cover with foil and bake at 375 degrees for 30 minutes. Cut and serve.

 Carols Cheesy Chicken Enchiladas

Enjoy!
–Lindsay–

About Lindsay

Lindsay Livingston is a Registered Dietitian from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


Trackbacks

  1. [...] we’re big Mexican fans here in the Bean household. My all-time favorite enchiladas are my mother-in-law’s recipe. But when I saw Andrea post these Vegetarian Black Bean Enchiladas last week, I wanted them [...]

  2. [...] this recipe for Homemade Cream of Mushroom Soup. I immediately thought about my all-time favorite Chicken Enchiladas and I knew that next time I made them, I wanted to make the cream of mushroom and cream of chicken [...]

Speak Your Mind

*

Current day month ye@r *

CommentLuv badge