CALIFORNIA CHICKEN AND VEGETABLE ENCHILADAS
I have made green chicken enchiladas for years, but unfortunately they were not something our family could have while dieting! So I found a way to pack the original recipe with vegetables and reduce the amount of cheese I used without sacrificing flavor. Despite the differences from our "regular" green enchiladas, these were a...
Provided by G. Massey
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350
- 2. In a small saucepan whisk together green enchilada sauce with cream of mushroom soup. Heat over medium flame until bubbling. If it starts to stick, turn the heat down. When it is heated through, cover and turn off the heat.
- 3. Dice 1 yellow onion and saute in large pan with 2 tablespoons olive oil. Slice mushrooms, add to onions and stir. Split zucchini and yellow squash lengthwise into quarters and slice. Add and stir. While they cook slice the drained can of olives into the pan. Add the can of undrained diced tomatoes and stir. Cover and remove from the heat.
- 4. Chop 2/3 of a bunch of washed, drained cilantro (should yield 2/3 cup of fresh cilantro). Toss in a large bowl with the chopped chicken.
- 5. In a medium casserole pan, pour about half a cup of the sauce mixture over the bottom of the pan and cover evenly with tortilla squares. Spread some of the veggie mixture, then some of the chicken and cilantro over the top of the tortillas, then evenly spread 1/2 cup of cheese over the top, then spoon over some more enchilada sauce. Cover with more tortilla squares to cover this layer, spoon over a little more sauce, then repeat layering the chicken and vegetables and cheese and sauce and tortillas until you run out. If you need to you can cut more tortillas but you shouldn't have to use too many more. End with tortilla squares and pour the rest of the enchilada sauce evenly all over the top of the casserole. Reserve back the last 1/2 cup of cheese to melt over the top at the end.
- 6. Put in the oven and bake uncovered until bubbly (about 20-30 mins). Scatter the 1/2 cup of cheese over the top and put back in the oven just long enough to melt the cheese. Take out and let sit for at least 5 minutes before serving. Serving suggestion: top with a couple dollops of sour cream. With sour cream has approximately 400 calories per serving.
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santosh khadka
[email protected]Meh.
Donna Rose
[email protected]I thought these enchiladas were just okay. They weren't bad, but they weren't anything special either.
Ben Love
[email protected]These enchiladas were good, but not great. I've had better.
Hem Na
[email protected]The chicken in these enchiladas was a bit dry. I would have liked it to be more tender.
MD mujamel
[email protected]I found this recipe to be a bit too complicated. There were too many steps and ingredients involved.
Eze Chidera
[email protected]These enchiladas were a bit bland for my taste. I would have liked more flavor in the sauce.
Prince Jay
[email protected]I've tried many enchilada recipes, but this one is my favorite. The chicken is always tender and juicy, and the vegetables add a nice crunch.
KC family6
[email protected]These enchiladas were easy to make and tasted great. I will definitely be making them again.
Min Chit Thu
[email protected]I made these enchiladas for dinner last night and they were a hit! My husband and kids loved them.
Shahzaman Raj
[email protected]These enchiladas were delicious! I loved the combination of chicken and vegetables. The sauce was also very flavorful.
Tshepo Xavi
[email protected]I've made these enchiladas several times now and they're always a favorite. The flavors are amazing and the chicken is always so tender.
Fiaz bila
[email protected]These enchiladas were easy to make and turned out great. I used leftover chicken and vegetables, so it was a great way to use up leftovers.
anwarsherswate
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them! I especially liked the creamy sauce.
Purity Ambani
[email protected]These enchiladas were a hit with my family! The chicken was tender and flavorful, and the vegetables added a nice crunch. I will definitely be making this recipe again.