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.
I liked this and would rate it between a 4-5, for ease alone. I dont cook with canned soup much anymore, but this made for an easy sauce compared to my scratch recipe. I used Trader Joes Homemade tortillas, their 12 oz salsa verde, and sharp cheddar. I had 2 large chicken breasts, instead of 3, but it was 1 1/3 lbs. I sprinkled them lightly with garlic salt and onion powder and broiled them on a foil lined sheet. They were done in the time it took me to mix up the rest of the ingredients. I used all the ingredients, but the green chilis as the salsa verde already included them and was 12 oz. I covered and baked as suggested, but didnt do the second bake uncovered. I baked the after preparing instead of 12 hours later. I am glad, because the bottoms were already slightly soggy. That wouldnt have been good. I think these taste similar to the pulled chicken enchiladas at Chuys. They are a little salty, but not unexpected with the soup. I would make these again when wanting to save time. I recalculated the calories, as made above, and it came to 216 calories each.
this was a family winner, easy to make and loved by all
* 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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