California Chicken and Vegetable Enchiladas

California Chicken And Vegetable Enchiladas

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G. Massey


I have made green chicken enchiladas for years, but unfortunately they were not something our family could have while dieting! So I found a way to pack the original recipe with vegetables and reduce the amount of cheese I used without sacrificing flavor. Despite the differences from our "regular" green enchiladas, these were a big hit; even my toddler gobbled up every vegetable without a peep. Enjoy!


★★★★★ 1 vote

45 Min
30 Min


  • 1 can(s)
    28 oz. green enchilada sauce
  • 1 can(s)
    14 oz. 98% fat free cream of mushroom soup
  • 2 Tbsp
    olive oil
  • 1 can(s)
    14 oz. petite diced tomatoes
  • 2 medium
    yellow squash, quartered and sliced
  • 2 medium
    zucchini, quartered and sliced
  • 8 oz
    crimini mushrooms (baby portabellas), sliced
  • 1 large
    yellow onion, chopped
  • 1 3/4 c
    cooked dark meat chicken, chopped
  • 1 3/4 c
    cooked white meat chicken, chopped
  • 2/3 bunch
    freshly washed and chopped cilantro
  • 1 can(s)
    14 oz black ripe olives
  • 12
    yellow corn tortillas, cut into 1
  • 1 1/2 c
    grated cheese
  • 1/2 c
    grated cheese (keep separate)

How to Make California Chicken and Vegetable Enchiladas


  1. Preheat oven to 350
  2. In a small saucepan whisk together green enchilada sauce with cream of mushroom soup. Heat over medium flame until bubbling. If it starts to stick, turn the heat down. When it is heated through, cover and turn off the heat.
  3. Dice 1 yellow onion and saute in large pan with 2 tablespoons olive oil. Slice mushrooms, add to onions and stir. Split zucchini and yellow squash lengthwise into quarters and slice. Add and stir. While they cook slice the drained can of olives into the pan. Add the can of undrained diced tomatoes and stir. Cover and remove from the heat.
  4. Chop 2/3 of a bunch of washed, drained cilantro (should yield 2/3 cup of fresh cilantro). Toss in a large bowl with the chopped chicken.
  5. In a medium casserole pan, pour about half a cup of the sauce mixture over the bottom of the pan and cover evenly with tortilla squares. Spread some of the veggie mixture, then some of the chicken and cilantro over the top of the tortillas, then evenly spread 1/2 cup of cheese over the top, then spoon over some more enchilada sauce. Cover with more tortilla squares to cover this layer, spoon over a little more sauce, then repeat layering the chicken and vegetables and cheese and sauce and tortillas until you run out. If you need to you can cut more tortillas but you shouldn't have to use too many more. End with tortilla squares and pour the rest of the enchilada sauce evenly all over the top of the casserole. Reserve back the last 1/2 cup of cheese to melt over the top at the end.
  6. Put in the oven and bake uncovered until bubbly (about 20-30 mins). Scatter the 1/2 cup of cheese over the top and put back in the oven just long enough to melt the cheese. Take out and let sit for at least 5 minutes before serving. Serving suggestion: top with a couple dollops of sour cream. With sour cream has approximately 400 calories per serving.

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