Chickenless Chicken Enchiladas
Creamy, flavorful chickenless enchiladas with cheese and green chilies, perfect for a comforting vegetarian meal that appeals to all ages and tastes.
Ingredients
Instructions
- Preheat oven to 350°F.
- Mix together sour cream, cream of chicken soup, diced green chilies, chopped onion, and sliced black olives.
- Grate both types of cheese.
- In a 9 x 13-inch pan, spread some of the mixture on the bottom.
- Fill a tortilla with some of the mixture and a portion of both cheeses.
- Roll up the tortilla and place it seam side down in the pan.
- Repeat with remaining tortillas until one layer is formed.
- Spread some of the mixture over the layer and sprinkle with cheese.
- Add another layer of tortillas, filling, and cheese.
- Top with remaining mixture and sprinkle with the remaining cheese.
- Bake for 45 minutes to 1 hour until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a bit of shredded cheese into the filling. You can also substitute the cream of chicken soup with a homemade white sauce or a plant-based alternative for a healthier version. If you're short on time, pre-shredded cheese is a great option. Serve with a side of fresh guacamole or salsa for a delicious twist.
Serving Suggestions
These enchiladas are best served hot, topped with extra sour cream and chopped fresh cilantro. Pair with a crisp green salad or rice and beans for a complete meal. They also make a great dish for potlucks or gatherings, and you can browse more Mexican recipes to create a themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 20-25 minutes, or until heated through. For a quicker option, microwave individual portions, covered, for 2-3 minutes, checking for doneness.
Nutrition & Diet Analysis (per serving)
Each serving of Chickenless Chicken Enchiladas contains roughly 475 calories, with 15g protein, 70g carbohydrates, and 15g fat. It is an excellent source of protein (29% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 828mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas a day in advance and store them unbaked in the refrigerator. Just cover them tightly with foil. When ready to bake, remove the foil and bake as directed, adding a few extra minutes if needed.
What can I use instead of sour cream?
If you're looking for a substitute for sour cream, Greek yogurt works well and adds a nice tangy flavor. You can also use a dairy-free yogurt alternative if you want to keep this dish vegan-friendly.
How can I make this recipe spicier?
To add some heat, consider incorporating jalapeños into the filling or using a spicier variety of diced green chilies. You can also serve with a spicy salsa or hot sauce on the side for those who enjoy an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).