Enchiladas filled with a mixture of rotisserie chicken, creamy soup, sour cream, and mushrooms are topped with a green chile enchilada sauce--Mexican comfort food at its finest!
Preparation Time
35 mins
Cooking Time
50 mins
Total Time
1 hr 25 mins
Calories
700 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.
Step 3
Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.
Step 4
Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.
Step 5
Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.
Step 6
Bake in the preheated oven until cheese is bubbly, about 35 minutes.
Step 7
Serve hot, garnished with green onions, tomatoes, and remaining cilantro.
Ingredients
1 cup sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon minced garlic
1 (4 ounce) can diced green chile peppers
1 (10.75 ounce) can condensed Cheddar cheese soup
1 bunch green onions, sliced
2 tablespoons salted butter
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
