Chicken Enchiladas Verde Recipe - Allrecipes.com
Chicken Enchiladas Verde Recipe
  • READY IN 45 mins

Chicken Enchiladas Verde

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Heat the oven to 400 degrees F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.
  2. Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
  3. 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.
  4. Bake for 30 minutes or until the enchiladas are hot and bubbling.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins

Footnotes

  • Recipe Tips:
  • Creamy Chicken Enchiladas Verde: For a creamier version, reduce the water to 1/4 cup and stir 1/4 cup sour cream into the soup mixture.
  • Flavor Variation: Top the baked enchiladas with chopped tomatoes, sliced green onion, sliced pitted ripe olives and/or salsa.
  • Easy Substitution: You may substitute flour tortillas for the corn tortillas in this recipe.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Feb 13, 2014

I didn't drain the green chilis & decreased the water to about 1/8 c, doubled the chicken after baking it seasoned with garlic, enchilada seasoning (lightly) and olive oil coated pan. I added garlic, a pinch of cayenne pepper and filled the shells. Made 7 with double the meat. Poured a can of green enchilada sauce over the top before adding twice the cheese. All of the soup mixture was added to the meat. With changes, we will fix it again!

 

20 Ratings

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!

 
Dec 23, 2010

This recipe was amazing.

 
Nov 18, 2012

I have made this recipe a number of times, the first time was a kid free weekend cause I didn't think my youngest would eat this, but he came home and I was having it as leftovers and he wanted a bite.... I was expecting him to spit it out but he so enjoyed it that I had to go heat him up his own!!! So it has become a family favorite!!!!!! I only made one change as I am NOT a fan of corn tortillas I used flour instead and turned out perfect for us!!

 
Apr 23, 2012

This was amazing even with the fat free Cream of Chicken soup! Even the granddaughters finished their dinner without being reminded. Great flavor, and consistency and best of all a breeze to prepare.

 
Aug 07, 2013

great recipe,I used chopped tomatoes in the chicken mixture and some more spices.Simple for a weeknight dinner,with a salad.

 
Jul 19, 2013

Love this recipe! Every one in the family enjoys it. I use 1/4 cup water and 1/4 cup sour cream and flour tortillas. I add a garnish of tomatoes and fresh jalepeno's to it - that way they can make it as spicy as they want it. YUM!

 

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Nutrition

  • Calories
  • 238 kcal
  • 12%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 742 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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