Chicken Green Enchiladas

"The green enchilada is a richer and more tastier enchilada opposed to the red enchilada. "
 
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Ready In:
40mins
Ingredients:
8
Yields:
24 enchiladas
Serves:
12
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ingredients

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directions

  • Warm green enchilada sauce and cream of mushroom soup in pot til thoroughly mixed.
  • Take off heat and set aside.
  • Submerge corn tortilla into hot oil 8-10 on each side to warm and make soft.
  • Do not leave in too long or they will get too hard to work with.
  • After warming tortilla in oil, place in enchilada sauce and mushroom soup mixture to coat both sides.
  • Take out and place on plate.
  • Put some shredded chicken and shredded pepper jack cheese into tortilla and roll.
  • Place rolled enchilada on cookie sheet or shallow baking pan.
  • Continue this until all tortillas are rolled.
  • Pour left over enchilada sauce and cream of mushroom soup mixture over rolled enchilada's.
  • Top with shredded jack cheese.
  • Place in preheated 350 degree oven for 15-20 min or until cheese is melted.

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Reviews

  1. This recipe is wonderful. I modified it by cutting out the Cream of Mushroom soup because it made it too bland. I warm the tortillas in the microwave between damp paper towels for rolling to cut time. This is a husband pleaser. We eat it often.
     
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