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Chicken Enchiladas Verde

Chicken Enchiladas Verde

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Campbell's Kitchen

Campbell's Kitchen

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

Jillian Kuhlmann
22

Jillian Kuhlmann

5/11/2011

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 adjustments.

melissa
16

melissa

4/23/2011

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!

akathler
10

akathler

12/23/2010

This recipe was amazing.

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