Green Chicken Enchiladas

This green chile chicken enchilada casserole is easy to make with canned cream of mushroom soup, taco sauce, green onions, and whole wheat tortillas.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 836 Calories

Ingredients

• 1 cup shredded Cheddar cheese
• 2 green onions, chopped
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (4 ounce) can chopped green chilies
• cooking spray (such as Pam®)
• 6 whole wheat tortillas
• 3 roasted skinless chicken breasts, shredded
• 0.5 (16 ounce) jar green taco sauce

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Grease a 9x13-inch baking dish with cooking spray. Set aside.

Step 3

Wrap tortillas in paper towels moistened with water; cook in the microwave until soft, about 20 seconds.

Step 4

Stir condensed soup, taco sauce, green chiles, and green onions together in a large bowl. Fold chicken into soup mixture.

Step 5

Spread some chicken mixture onto each tortilla. Sprinkle each with some cheese and roll up tortilla around filling; place seam-side down in the prepared baking dish. Spread remaining chicken mixture over rolled tortillas, then sprinkle with remaining cheese.

Step 6

Cover the baking dish with aluminum foil; refrigerate for at least 8 hours to overnight.

Step 7

Remove the baking dish from the refrigerator and let sit at room temperature for 30 minutes.

Step 8

Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese begins to brown along the edges, about 15 minutes more.