Green Chicken Enchiladas

A mixture of roasted chicken breast, cream of mushroom soup, taco sauce, and canned green chile pepper fill whole wheat tortillas in this enchilada recipe.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 610 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
• ½ (16 ounce) jar green taco sauce
• 3 roasted skinless chicken breasts, shredded

Recipe Instructions

Step 1

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

Step 2

Prepare a 13x9-inch baking dish with cooking spray.

Step 3

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

Step 4

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

Step 5

Spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. Spread remaining chicken mixture over the rolled tortillas. Sprinkle remaining Cheddar cheese over the chicken mixture.

Step 6

Cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.

Step 7

Remove baking dish from refrigerator. Keep dish at room temperature for 30 minutes.

Step 8

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