Cheesy Green Chicken and Veggie Enchilada Bake
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
6-8
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 tomatoes, 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
- In a large bowl combine chicken, onion, celery, corn, tomatoes, zucchini, and bell pepper with the chili powder and salt and pepper to taste.
- 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.
- Spoon the chicken and veggie mixture into each tortilla. Roll and place seam side down in the baking dish.
- Pour the cheese sauce over top of the casserole making sure to cover it completely.
- Bake the casserole for 30 minutes. If it has been refirgerated, bake it for 40-45.
- Garnish with topping such as jalepeno slices, cilantro, or green onions.
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RECIPE SUBMITTED BY
I love cooking and I especially love trying to find ways to make healthy, well rounded dishes that make me and my husband happy while on a budget. We have a dream to one day open up a luncheonette and gourmet deli in a small coastal town.
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