Hard

Green Chicken Enchiladas

Name: Green Chicken Enchiladas
Prep time: 18 min
Cook time: 70 min
Total time: 88 min
Yield: 4 servings
Ingredients: cooking spray; 6 whole wheat tortillas; 1 , 10.5 ounce; ½ , 16 ounce; 1 , 4 ounce; 2 greens onions , chopped; 3 roasteds skinless chicken breasts , shredded; 1 cup shredded Cheddar cheese

Total Time

1h 28m

18m prep · 70m cook

Servings

4 people

Rating

—

Difficulty

Hard

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🥜 Nut-Free ☪️ Halal ✡️ Kosher

This green chile chicken enchilada casserole made with cream of mushroom soup is great to assemble the night before and have ready to pop in the oven after work. Garnish as desired. Serve with Spanish-style rice.

Nut-Free Fried savory umami european halal kosher plant_based american_region bread french latin american main whole_grains soup

Ingredients

cooking spray
6 whole wheat tortillas
1 , 10.5 ounce
½ , 16 ounce
1 , 4 ounce
2 greens onions , chopped
3 roasteds skinless chicken breasts , shredded
1 cup shredded Cheddar cheese

Instructions

1

Grease a 9x13-inch baking dish with cooking spray. Set aside.
2

Wrap tortillas in paper towels moistened with water; cook in the microwave until soft, about 20 seconds.
3

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

Cover the baking dish with aluminum foil; refrigerate for at least 8 hours to overnight.
6

Remove the baking dish from the refrigerator and let sit at room temperature for 30 minutes.
7

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