Easy Homestyle Chicken Enchiladas come together quickly using rotisserie chicken, canned salsa verde, condensed soups and queso cheese.
Easy Homestyle Chicken Enchiladas
By Sue Lau | Palatable Pastime
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Easy Homestyle Chicken Enchiladas is my recipe of the day with the blogging group Alphabet Recipe Challenge. This year, every other week we will be taking on another letter that will involve food or title. This week we are covering “E”. Glad you could join us!
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For my offering I decided to share an easy recipe for chicken enchiladas. It comes together quick and doesn’t lack in flavor. If you can’t find cream of jalapeno soup, try cream of chicken and add some chopped pickled jalapenos to it.
The salsa verde I use my own recipe: tomatillo salsa but you can use any type of green salsa you make or it is commonly sold in jars now.
“E” Recipes
- Sneha’s Recipe : Egg Roast
- Culinary Cam: Elderflower & Roasted Strawberry Layer Cake
- A Day in the Life on the Farm: Tomato and Eggs
- Palatable Pastime: Easy Homestyle Chicken Enchiladas
- Jolene’s Recipe Journal: English Muffin Bread
- Mayuri’s Jikoni: Egg Pulao
- Karen’s Kitchen Stories: Egg Bread Hoagie Rolls
- Blogghetti: Bacon Cheddar Egg Salad
- Magical Ingredients: Edamame Paratha
- Food Lust People Love: Everything Pizza Tartin
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Everything Bagel Seasoning Biscuits
Easy Homestyle Chicken Enchiladas
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Easy Homestyle Chicken Enchiladas
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Easy Homestyle Chicken Enchiladas
Equipment
- 9x13-inch baking pan or casserole
Ingredients
- 10-1/2 ounce can condensed cream of chicken soup
- 10-1/2 ounce can condensed cream of jalapeno soup
- 30 ounce rotisserie chicken skin and bones removed and meat shredded
- 1 cup salsa verde
- 14 fresh corn tortillas
- 8 ounces queso quesadilla cheese grated
Instructions
- Preheat oven to 350F.
- Stir together the condensed soups and set one cup aside.
- Mix this cup of soup with chicken.
- To the remaining soup mixture, stir in the one cup of salsa verde.
- Spread small amount of sauce on the bottom of an oblong baking dish.
- Warm tortillas and fill each with 1/2 cup chicken mix.
- Roll up and place seam side down in the baking dish.
- Repeat with remaining tortillas.
- Pour the rest of the sauce evenly over all.
- Sprinkle the cheese over enchiladas.
- Bake for 25 minutes or until cheese is melted.
- Serve with some pickled jalapenos if you like.
Notes
Nutrition
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Marissa LOVES chicken enchiladas. I have never heard of Cream of Jalapeno soup but I can’t wait to incorporate it in my next batch. Thanks Sue.
Meijer definitely has it if that’s not too far away.
Cream of jalapeno soup? Oh, that sounds amazing as do these gooey, cheesy enchiladas.
Its been a while since I’ve made enchiladas. Chicken Enchiladas will be perfect for my upcoming family reunion.
I can find cream of jalapeño soup and now I don’t know why I didn’t think to use it for chicken enchiladas before. You are so clever, Sue!
I needed to use it up and necessity is the mother of invention!! rofl
This sounds a delicious meal! I will have to look for cream of jalapeno soup.