Chicken Enchiladas Verde

Campbell's Chicken Enchiladas Verde Recipe

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.

At a glance

Prep

15 min.

Total

45 min.

Serves

6

Servings: 1 enchilada each

Bake: 30 min.

Made With

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/3 cup water
1 can (4.5 ounces) chopped canned green chilies, drained
1 teaspoon dried oregano leaves, crushed
1 teaspoon chili powder
2 cups shredded cooked chicken
1/2 cup Mexican blend cheese
6 corn tortillas (6-inch), warmed

How to Make It

  • 1

    Heat the oven to 400°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.

Full Screen View

  • 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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