Chicken Enchiladas Verde8 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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 238 cal
- 10.9 g
- 17.6 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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"
"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"
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