Cheesy Green Chicken and Veggie Enchilada Bake

Name: Cheesy Green Chicken and Veggie Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 flour tortillas; 1 cup cooked chicken, chopped; ½ cup onion, dices; ½ cup celery, diced; ½ 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

Servings: persons

10 flour tortillas
1 cup cooked chicken, chopped
½ cup onion, dices
½ cup celery, diced
½ 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

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.
3
Spread remaining salsa into the bottom of a baking dish.
4
Spoon the chicken and veggie mixture into each tortilla.
5
Roll and place seam side down in the baking dish.
6
Pour the cheese sauce over top of the casserole making sure to cover it completely.
7
Bake the casserole for 30 minutes.
8
If it has been refirgerated, bake it for 40-45.
9
Garnish with topping such as jalepeno slices, cilantro, or green onions.

1432

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 flour tortillas, 1 cup cooked chicken, chopped, ½ cup onion, dices, ½ cup celery, diced, and more.

Yes, Cheesy Green Chicken and Veggie Enchilada Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!