Chicken Enchiladas Verde

Chicken Enchiladas Verde

12

"What to do with leftover chicken or turkey? These baked chicken enchiladas are the perfect solution . . . and they're so good, you'll want to make them again and again."

Ingredients

45 m servings 238 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 742 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oven to 400 degrees F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.
  2. Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
  3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.
  4. Bake for 30 minutes or until the enchiladas are hot and bubbling.

Footnotes

  • Recipe Tips:
  • Creamy Chicken Enchiladas Verde: For a creamier version, reduce the water to 1/4 cup and stir 1/4 cup sour cream into the soup mixture.
  • Flavor Variation: Top the baked enchiladas with chopped tomatoes, sliced green onion, sliced pitted ripe olives and/or salsa.
  • Easy Substitution: You may substitute flour tortillas for the corn tortillas in this recipe.

Reviews

12
  1. 21 Ratings

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Most helpful

I added garlic & diced jalapeno to the chicken mixture. We like our food on the spicy side. Also used a whole cup of cheese. I was able to make 10 enchiladas. Will make again with a few adjustme...

Most helpful critical

I didn't drain the green chilis & decreased the water to about 1/8 c, doubled the chicken after baking it seasoned with garlic, enchilada seasoning (lightly) and olive oil coated pan. I added g...

I added garlic & diced jalapeno to the chicken mixture. We like our food on the spicy side. Also used a whole cup of cheese. I was able to make 10 enchiladas. Will make again with a few adjustme...

it was AMAZING!! but i didnt roll the corn tortillas. always lay my tortillas flat in the baking dish! other than that it was AMAZING! one campbells recipe accomplished!

This recipe was amazing.

I have made this recipe a number of times, the first time was a kid free weekend cause I didn't think my youngest would eat this, but he came home and I was having it as leftovers and he wanted ...

This was amazing even with the fat free Cream of Chicken soup! Even the granddaughters finished their dinner without being reminded. Great flavor, and consistency and best of all a breeze to pre...

I didn't drain the green chilis & decreased the water to about 1/8 c, doubled the chicken after baking it seasoned with garlic, enchilada seasoning (lightly) and olive oil coated pan. I added g...

great recipe,I used chopped tomatoes in the chicken mixture and some more spices.Simple for a weeknight dinner,with a salad.

Love this recipe! Every one in the family enjoys it. I use 1/4 cup water and 1/4 cup sour cream and flour tortillas. I add a garnish of tomatoes and fresh jalepeno's to it - that way they can ma...