Puddin'S Chicken Enchilada
Creamy chicken and bean enchiladas wrapped in tortillas, topped with sauce and cheese, baked to perfection—an easy, flavorful Mexican-inspired dish perfect for family dinners.
Ingredients
Instructions
- Brown the ground chicken in a skillet and drain excess fat.
- In a medium saucepan, combine tomato soup, cream of celery soup, and enchilada sauce and heat through.
- Add refried beans and half of the soup mixture to the cooked chicken until just moist and heated thoroughly.
- Preheat the oven to 350°F (175°C).
- Place a portion of the meat mixture in each tortilla and roll into a burrito.
- Cover each rolled tortilla with the remaining sauce and sprinkle with cheese.
- Place the assembled enchiladas in a baking dish and bake until the cheese melts and bubbly.
Tips & Substitutions
For a lighter version, consider using ground turkey instead of chicken. You can also swap the refried beans with black beans for added texture and flavor. If you're short on time, use store-bought enchilada sauce to simplify the process. Spice it up with some diced jalapeños or a sprinkle of taco seasoning in the meat mixture for extra flavor.
Serving Suggestions
Serve these enchiladas with a side of Southwestern Corn Salad for a refreshing crunch. They pair beautifully with Cris Wolfe'S Spanish Rice for a hearty meal. Garnish with fresh cilantro, avocado slices, and a dollop of sour cream for added creaminess and flavor. A crisp green salad also complements this dish well.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm them in a preheated oven at 350°F (175°C) until heated through, about 20 minutes. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Puddin'S Chicken Enchilada contains roughly 498 calories, with 16g protein, 94g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (51% of the Daily Value), protein (31% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 835mg 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 this recipe ahead of time?
Yes, you can prepare the enchiladas ahead of time. Assemble them, cover tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they're going straight from the fridge.
What can I use instead of cream of celery soup?
If you don't have cream of celery soup, you can substitute it with cream of mushroom soup or a homemade white sauce. This will give a similar creamy texture without altering the overall flavor profile too much.
Can I freeze the enchiladas?
Yes, these enchiladas freeze well. Assemble them without baking, wrap tightly in plastic wrap, and place them in a freezer-safe container. They can be frozen for up to 3 months. When you're ready to eat, thaw overnight in the refrigerator and then bake as directed.
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).