Site Information

 Loading... Please wait...

Chicken Enchiladas


Mexi-Cajun Enchiladas 

(submitted by Lori Rabalais)

  • 1 to1½ lbs chicken tenderloins (or a combination of boneless thighs and breasts)
  • 2 T + extra Mexi-Cajun Seasoning 
  • 2 T olive oil
  • ½ cup diced onion
  • 1/3 cup diced bell pepper
  • 2 cloves garlic finely diced
  • 1 can cream of chicken soup
  • 1 can Rotel tomatoes
  • 2 cans enchilada sauce
  • 10 corn or flour tortillas
  • 1 can sliced black olives
  • 1 can green chilies
  • 5 green onions, sliced/chopped
  • 1 can black beans (rinsed and drained) {you can skip this if you like…my family likes black beans!}
  • 3-4 cups cheese (whatever kind you like!)

Rinse chicken and pat dry with a paper towel. Cover liberally with Mexi-Cajun seasoning. (Place in refrigerator overnight if possible!)

Heat olive oil in cast iron skillet. Add chicken, onion, bell pepper, and garlic. Cook until chicken is cooked completely. Drain if necessary and set aside.

Next combine enchilada sauce, Rotel tomatoes, cream of chicken soup, and season to taste with Mexi-Cajun Seasoning. Mix thoroughly.

Assembly time!!!! {This gets MESSY…}
1. Spray a casserole dish with nonstick spray.
2. Spoon some of the sauce mixture into the dish to completely cover the bottom.
3. Take one tortilla and dip into the sauce mixture and let excess drip off.
4. Fill the tortilla with chicken, black beans, green chilies, green onions, black olives, and cheese.
5. Roll the tortilla as tightly as possible and place seam side down in casserole dish.
6. Continue until all of the mixture has been used up! 
7. Pour remaining sauce mixture over the top of the filled tortillas that you have filled and placed in the casserole dish.
8. Cover with remaining cheese….more cheese is more better!!!!!
9. If you have any of the chilies, black olives, or green onions left you can sprinkle this on top to make it pretty. (It tastes better if it’s pretty!)
10. At this point you can wrap it well and freeze/refrigerate it or go ahead and bake it in a 350 degree oven until it is all nice and bubbly.
*I use mild enchilada sauce and mild Rotel because I have little ones. This still has some kick to it even using “mild”.
**I usually get about 9 enchiladas out of this. I use a medium sized tortilla stuff them full. I don’t like corn tortillas, so I use flour which I know is an enchilada faux pas!**