Recipe for Chicken Enchiladas
This recipe for chicken enchiladas can be changed slightly by
substituting white or brown rice for the cooked white beans. You can
also leave the beans out if you'd like. This is a great recipe for
freezing extra. It also can be prepared the night before or morning
and left in the fridge until cooking time.
Planned Kids Cooking Curriculum
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Recipe for Chicken Enchiladas
4 Cups shredded cooked chicken
8 oz. cream cheese, softened
1/2 Cup salsa
1 cup shredded cheese
1 cup cooked white beans
salt and pepper
1 can of cream of chicken soup
1 cup milk
whole wheat flour tortillas
In large bowl, blend chicken, cream cheese, salsa, cheese, beans and
salt and pepper. Stir together to combine. In separate bowl, stir
cream chicken soup and milk together until blended. Add 1/2 cup of
cream of chicken soup to chicken mixture. Blend together.
Add 1/4 cup of chicken, or as much as desired, to a tortilla.
Roll up and place in casserole dish. Continue with remaining
tortillas and chicken mixture. Pour remaining cream chicken sauce
over the top of your tortillas. Bake at 350 degrees for 20 minutes.
Serve with chopped avocado, tomatoes or prepared guacamole.
Make an extra one for the freezer!
2-3 Cup chopped cooked chicken
1 green pepper chopped, optional
Chopped olives, optional
8 flour tortillas
1-2 cans red enchilada sauce
1 Cup sour cream
Place chopped cooked chicken in bowl. Stir in shredded cheddar
cheese (as much as desired) chopped peppers or chopped olives.
Sprinkle with salt and pepper and stir together. Spoon chicken
mixture down center of each tortilla, roll up. Place seam side down
in baking dish. Top with enchilada sauce and sprinkle with cheddar
cheese. Bake at 375 degrees for 20-25 minutes.
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Turkey Enchilada Casserole
by Stanley Fisher
5 Skinless boneless turkey
1 large can of green enchilada sauce
4 cups of shredded cheese (we use Colby jack)
1/2 cup milk
1 bag of flour or corn tortilla (we use flour)
Heat green sauce on low & add 1/2 cup milk stir until blended.
Ladle sauce into 9x12 pan about 1/2 inch thick. Start first layer of
tortillas. Cook turkey in microwave until almost done, slightly pink
in the middle (if using leftover turkey from holidays just shred).
Shred one layer of turkey over tortillas. Add one layer of cheese
over turkey. Ladle more sauce over cheese (about three ladles).
Repeat this process two times. MAKE SURE TO SAVE ABOUT 1 CUP OF
CHEESE FOR TOP. End with layer of tortillas. Add last cup of cheese
and top with left over sauce.
You may add olives to top and/or green chilies to sauce.
Bake @ 350 until cheese is completely melted
Mom makes this with chicken also!!
Here is a recipe for beef
and bean enchiladas.