Cheesy Green Chicken and Veggie Enchilada Bake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is one of those recipes where I use all the short cuts. It isn't glamourous, but it is easy to assemble it the night before and then toss in the oven for a while. You can use any veggies including prechopped, leftover, or frozen ones along with precooked chicken and pre-shredded cheese. I haven't tried freezing it and then baking it off later, but I encourage you to give it a try. Ingredients:
10 flour tortillas |
1 cup cooked chicken, chopped |
1/2 cup onion, dices |
1/2 cup celery, diced |
1/2 cup corn kernel, frozen |
1 cup tomato, seeded and chopped |
1 zucchini, diced |
1 red bell pepper, seeded and diced |
10 ounces condensed cream soup |
1 cup white cheddar cheese, pre-shredded |
2 cups green chili salsa, from the jar |
2 teaspoons chili powder or 2 teaspoons taco seasoning |
salt |
pepper |
Directions:
1. In a large bowl combine chicken, onion, celery, corn, tomatoes, zucchini, and bell pepper with the chili powder and salt and pepper to taste.
2. In another bowl combine condensed soup, 1 cup of the green salsa, and shredded cheese. Spread remaining salsa into the bottom of a baking dish.
3. Spoon the chicken and veggie mixture into each tortilla. Roll and place seam side down in the baking dish.
4. Pour the cheese sauce over top of the casserole making sure to cover it completely.
5. Bake the casserole for 30 minutes. If it has been refirgerated, bake it for 40-45.
6. Garnish with topping such as jalepeno slices, cilantro, or green onions.
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