Green Chicken Enchiladas

Ingredients

• cooking spray
• 6 whole wheat tortillas
• 1 can cream of mushroom soup , 10.5 ounce
• 0.5 jars green taco sauce , 16 ounce
• 1 can chopped green chiles , 4 ounce
• 2 greens onions , chopped
• 3 roasteds skinless chicken breasts , shredded
• 1 cup shredded Cheddar cheese

Instructions

1. 1

   Grease a 9x13-inch baking dish with cooking spray. Set aside.

2. 2

   Wrap tortillas in paper towels moistened with water; cook in the microwave until soft, about 20 seconds.

3. 3

   Stir condensed soup, taco sauce, green chiles, and green onions together in a large bowl. Fold chicken into soup mixture.

4. 4

   Spread some chicken mixture onto each tortilla. Sprinkle each with some cheese and roll up tortilla around filling; place seam-side down in the prepared baking dish. Spread remaining chicken mixture over rolled tortillas, then sprinkle with remaining cheese.

5. 5

   Cover the baking dish with aluminum foil; refrigerate for at least 8 hours to overnight.

6. 6

   Remove the baking dish from the refrigerator and let sit at room temperature for 30 minutes.

7. 7

   Preheat the oven to 350 degrees F (175 degrees C).

8. 8

   Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese begins to brown along the edges, about 15 minutes more.