Deli Chicken Enchiladas Recipes

LONE STAR CHICKEN ENCHILADAS

Lone Star Chicken Enchiladas image

Start with deli-roasted chicken and this family-friendly casserole will be ready in no time. For a milder version, use Monterey Jack cheese in place of pepper Jack. -Avanell Hewitt, North Richland Hills, Texas

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cups shredded cooked chicken breast
1 can (10 ounces) diced tomatoes with mild green chiles, drained
3/4 cup salsa verde
1 can (4 ounces) chopped green chiles
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon ground cumin
2-1/2 cups heavy whipping cream
3/4 teaspoon salt
12 corn tortillas (6 inches), warmed
2 cups shredded pepper Jack cheese

Steps:

In a large bowl, combine the first 6 ingredients. In a shallow bowl, combine cream and salt., Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 897 calories, Fat 65g fat (37g saturated fat), Cholesterol 270mg cholesterol, Sodium 1437mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 45g protein.

DELI CHICKEN ENCHILADAS

Deli Chicken Enchiladas image

I love this chicken enchilada recipe and if you used reduced fat cheese and wheat flour tortillas it becomes a healthier dinner. The best part is if you use a Deli chicken half the work is done for you because you don't have to worry about cooking the chicken and it always has such a great flavor to it!

Provided by Kay14

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

12 sprigs fresh cilantro (rinsed)
1 small tomatoes (optional)
1 whole chilled deli rotisserie-cooked chicken
3/4 cup fat-free refried beans
2 (10 ounce) cans enchilada sauce
60 inches whole wheat tortillas
1 (2 1/4 ounce) can sliced black olives (with jalapeno, drained)
1 1/2 cups Mexican blend cheese (2% reduced fat)

Steps:

Preheat oven to 350°F
Coat 9-inch square baking dish with cooking spray.
Chop cilantro coarsely, place in medium bowl.
Chop tomato finely; set aside.
Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).
Stir in beans and 1 can of the enchilada sauce.
Spoon chicken mixture equally into center of tortillas.
Roll tortillas around filling and place, seam side down, in baking dish.
Pour remaining can of enchilada sauce over enchiladas.
Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.
Serve. (I usually offer sour cream to put on the side also).

CHICKEN ENCHILADAS

Chicken Enchiladas image

Jamie gave this recipe to me back in our college days. :) I like to use a rotisserie chicken from the grocery deli for this recipe. I always use the leftover chicken for something.

Provided by gypsysoul

Categories Chicken

Time 50m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 11

Ingredients

12 flour tortillas
2 cups shredded white meat chicken
3 ounces cream cheese
1/4 of an onion
1 (10 3/4 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chilies
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup sour cream
1/2 cup milk
1 cup monterey jack cheese

Steps:

Preheat oven to 350 degrees.
Combine chicken, cream cheese and onion.
Wrap chicken mixture into about 12 warmed tortillas.
Lay the enchiladas in a rectangle pan.
Combine soup, chilies, cumin, salt, sour cream, and milk. A blender makes this sauce creamy and smooth, but is not necessary.
Pour soup mixture over enchiladas.
Cover with foil and bake for 30 minutes.
Remove foil, cover with Monterey jack cheese, and return to oven until cheese is melted.

Nutrition Facts : Calories 457.4, Fat 27.1, SaturatedFat 14.1, Cholesterol 56.1, Sodium 1083.1, Carbohydrate 39.9, Fiber 2.2, Sugar 2.8, Protein 14.2

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