READY IN 45 mins

Chicken Enchiladas Verde

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Read Reviews (8)

"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." — Campbell's Kitchen

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.

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.

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.

—Lil Mermaid

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Most Helpful Critical Review

Apr 14, 2013

I made this exactly as the recipe indicated and it was extremely flat. I won't make it again.

—Fletchep

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12 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!

—melissa

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Dec 23, 2010

This recipe was amazing.

—akathler

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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!!

—sweetchef

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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.

—Icook4smiles

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Apr 10, 2013

We thought this was very good, but gave it 4 stars because I tweaked the recipe. Had chicken to use and did not want to go to the store. Had no chilies so added 1/2 C. salsa. Used 1/4 C. milk and 1/4 C. sour cream. Put in a couple dashes of cumin. Spread a few Tbls. of sauce on the bottom of the dish. A wonderfully easy and delicious meal I will make again.

—Moxie

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Apr 09, 2013

MMMMMM Yummy, just as is or add more heat if you like. I used a mix of the Mexican cheese and Pepper Jack. Very good

—kittiesmama

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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.

Nutritional Information

Chicken Enchiladas Verde

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 238
Calories from Fat: 98

% Daily Value *
Total Fat 10.9g 17 %
Saturated Fat 4.5g 23 %
Cholesterol 54mg 18 %
Sodium 742mg 30 %
** Potassium 194mg 5 %
Total Carbohydrates 17.6g 6 %
Dietary Fiber 3g 12 %
Protein 18.2g 36 %
Sugars 1.3g
** Vitamin A 9 %
** Vitamin C 25 %
** Calcium 13 %
** Iron 11 %
** Thiamin 6 %
** Niacin 47 %
** Vitamin B6 14 %
** Magnesium 12 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.