Chicken Enchiladas Verde

8 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“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.” - by Campbell's Kitchen

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/3 cup water
1 (4.5 ounce) can chopped green chiles, drained
1 teaspoon dried oregano leaves, crushed
1 teaspoon chili powder
2 cups shredded cooked chicken
1/2 cup shredded Mexican cheese blend
6 (6 inch) corn tortillas, warmed

Hide Checklist

Directions

Heat the oven to 400 degrees F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
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.
Bake for 30 minutes or until the enchiladas are hot and bubbling.

Nutrition

Amount Per Serving (6 total)

Calories
238 cal
12%

Fat
10.9 g
17%

Carbs
17.6 g
6%

Based on a 2,000 calorie diet

Reviews (8)

Rate This Recipe

Lil Mermaid

May. 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...." See more"

melissa

Apr. 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!..." See more"