Easy Deli Chicken Enchiladas

This is a fabulous Chicken Enchilada recipe. Your family will love it and best of all, you can use deli chicken to make it easy!

2 lbs. whole roasted chicken (from deli) Sam’s Club best!

1 (10.75 oz) can condensed cream of chicken soup

1 1/4 cups sour cream

1/4 tsp. chili powder

1 Tbsp. butter

1 small onion, chopped

1 (4 oz.) can chopped green chilies, drained

1 (1.25 oz) package mild taco seasoning mix

1 bunch green onions, chopped, divided

1 cup water

1 tsp. freshly squeezed lime juice

1/2 tsp. onion powder

1/2 tsp. garlic powder

5 (12-inch) flour tortillas

3 cups Cheddar cheese, shredded, divided

1 (10 oz.) can enchilada sauce

1 (6 oz.) can sliced black olives

Remove 2 lbs. of meat from whole roasted chicken. Shred chicken with fork and set aside.

In medium saucepan, combine cream of chicken soup, sour cream and chili powder. Bring to a simmer over low heat, stirring occasionally. Remove from heat and cover to keep warm.

Meanwhile, heat butter in large skillet over medium heat and add onion. Cook until onion is translucent, about 5 minutes. Add shredded chicken, chopped green chilies, taco seasoning, half of the chopped green onion and cup of water. Stir until thoroughly combined and allow to simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder, simmering an additional 10 minutes.

Preheat oven to 350 degrees. Stir 1 cup of soup mixture into the skillet mixture. Spread remaining soup mixture on the bottom of a 9×13-inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and black olives on top of the cheese. Bake in preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.

Serves 8

Santa Barbara's Famous Fiesta Enchiladas

Described as, "Rich and Sultry, Plump yet Shapely - Experience this Classic Feast Day Celebrity" - Sounds more like a person than an entree, doesn't it?

Yellow Corn Tortillas 16-18
Ground Meat, Turkey or Veggie Substitute 2lbs.
Large yellow onion chopped medium
3 cloves of garlic
1/4 Cup of chopped Cilantro or Parsley
1 Tbls. Spicy paprika plus powdered Chipotle (or to taste)
Salt & Pepper
For the cooking oil we use combo of corn oil-butter or lard. Use what you like.
Enchilada Sauce (use our recipe link here) or we also like Las Palmas (can)
1 large can diced tomatoes
Longhorn Cheddar Cheese cut to 2” sticks
Monterey Jack Cheese cut to 2” sticks
Cheese grated large
1 cup chopped scallions
1 large can of sliced black olives (drained)
2 avocados diced
1 head Iceberg Lettuce shredded
3 fresh tomatoes sliced thin


This is a great dish to make with family or friends helping and sipping some zesty Margaritas...
Start by adding some cooking oil in a large skillet on medium heat and add the chopped yellow onion...as it turns translucent add the ground meat, turkey or substitute...add the garlic and the spices and cook until nicely browned. Remove to drain on kitchen paper. When ready to use, add the chopped cilantro or parsley and place in bowl on the assembly line. Now prepare the other bowls filled with the following ingredients...Cheddar & Monterey cheese sticks, chopped scallions, black olives sliced, avocados diced, iceberg lettuce shredded and fresh tomatoes sliced.
Now the process begins. You will need two skillets, one you will already have with the remains of cooking the meat. In this pan add the 4 cups of sauce or 2 cans of Las Palmas and the large can of diced tomatoes. Heat this to simmer. In another skillet add cooking oil to fill bottom by 1/4” and heat to slightly smoking. Now take the tortillas, one at a time and dip them into the sauce tenderly with tongs and then BE CAREFUL and step back and put the tortilla in the hot oil for only ten seconds and then delicately place in a non-reactive baking dish. (this can be tricky and takes a little time to get it right) Now it is ready to fill with each ingredient in the assembly line. Do not pack too tightly and roll so that the seam is toward the bottom.
When the enchiladas are all filled take the remains of the sauce and add additional diced tomatoes if needed. Taste for spices S &P and the pour over the enchiladas finishing off with a generous sprinkling of cheese. Now these can sit in the refrigerator until 1 hr. before serving or just pop them in a 350 oven covered with foil and bake for 45 minutes. Remove foil and bake for another 10 minutes to create a slightly brown & bubbly finish.

To Serve we have all the classic accompaniments ... Rich chili beans, Spanish Rice, Sour Cream, Chopped Cilantro.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Chicken Enchiladas With Roasted Tomatillo Chile
This is a recipe from Tyler Florence that I'm filing here for safekeeping. He suggests serving it with Spicy Black Beans and Yellow Rice, so I'll post those, as well. I've served these dishes for friends on several occasions, with very good results (i.e., we LOVE it!)
by bandmom4ever

1¼ hours | 30 min prep

SERVES 8

* 1 lb tomatillo, husked
* 1 white onion, peeled, sliced, quartered
* 4 garlic cloves
* 2 jalapenos
* 2 teaspoons ground cumin
* 1 teaspoon salt
* 1/2 cup cilantro, chopped
* 1/2 lime, juice of
* 2 tablespoons extra-virgin olive oil
* 1/2 medium onion, diced
* 3 garlic cloves, chopped
* 1 1/2 teaspoons ground cumin
* 1/4 cup all-purpose flour
* 2 cups chicken stock, storebought
* 1/4 cup cilantro, chopped
* 1 (3 lb) rotisserie-cooked chicken, from the deli boned, meat shredded (about 3 pounds)
* 1 teaspoon salt
* 1 teaspoon fresh ground black pepper
* 10 large flour tortillas
* 1/2 lb monterey jack cheese, shredded
* 2 cups sour cream

1. Preheat oven to 400 degrees F.
2. For the salsa:.
3. On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
4. Enchiladas:.
5. Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
6. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
7. Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.