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Homemade chicken enchiladas come together quickly and are tasty leftovers for lunch the next day.

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6 boneless skinless chicken thighs

2 stalks celery

1 can cream of chicken soup

12 oz. sour cream

1 small can diced green Ortega chilies

1 can green enchilada sauce

1 1/2 cups  grated cheddar cheese

1 small package (8-10) corn tortillas


Fill a large saucepan 2/3 full with water and bring to a boil.  Lower the heat to low and place celery and chicken in the saucepan to cook through.  Approximate cook time 20 minutes.  Dice chicken into 1″ pieces and set aside.

Combine sour cream, cream of chicken soups, 1/2 cup of green enchilada sauce or chunky salsa and 1/2 cup of the chicken broth from simmering the chicken into 1 bowl.

Pour remaining enchilada sauce into another bowl and have cheese in an open bag or bowl nearby. Have chicken near these ingredients on a plate.

In a casserole, place a coating layer of enchilada sauce in the bottom of the casserole dish.

Dip a tortilla into the enchilada sauce to coat both sides and then place in the casserole dish.  Fill the middle of the tortilla with chicken, sour cream sauce and cheese.  Roll the enchilada ending with seam side down.  Repeat the same process until the casserole dish is filled.  Top with cheese.

Bake in pre heated oven at 350 degrees for 25 minutes.

Serving suggestions:  Guacamole, chips, fat free refried beans and beverage of choice!



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