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Chicken Enchiladas Verde

By: Campbell's Kitchen

"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."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/3 cup water
1 (4.5 ounce) can chopped green chiles, drained
1 teaspoon dried oregano leaves, crushed
1 teaspoon chili powder
2 cups shredded cooked chicken
1/2 cup shredded Mexican cheese blend
6 (6 inch) corn tortillas, warmed

Directions

Heat the oven to 400 degrees F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
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.
Bake for 30 minutes or until the enchiladas are hot and bubbling.

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.