Recipe by A.Meyer
"Great to assemble the night before and have ready to pop in the oven after work. Garnish as desired. Serve with Spanish-style rice."
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cooking spray (such as Pam®)
whole wheat tortillas
1 (10.75 ounce) can
cream of mushroom soup
1/2 (16 ounce) jar
green taco sauce
1 (4 ounce) can
chopped green chilies
green onions, chopped
roasted skinless chicken breasts, shredded
shredded Cheddar cheese
There's nothing special about these, but they're good. I actually came across this recipe while trying to eat from my fridge, pantry and freezer. The only thing I didn't have on-hand was the cream of mushroom soup, so I made my own (2 Tbls butter; 1 large chopped mushroom; 3 Tblsp flour; 1 cup milk and 1 tsp chicken bouillon granules). For the green taco sauce, I used a 12 oz. jar of Herdez Tomatillo Verde sauce (the entire jar) and for the chicken, I actually had some sliced chicken meat that I just shredded in my food processor. I only mixed half of the sauce with the chicken, filled the tortillas, and then used the remaining half of the sauce on top. Served this with some rice and beans and pico de gallo on the side.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken Enchiladas
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 206
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