Chicken Green Enchiladas

READY IN: 40mins
Recipe by Kristy -

The green enchilada is a richer and more tastier enchilada opposed to the red enchilada.

Top Review by KandyKaneTaylor

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.

Ingredients Nutrition


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

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