Chicken Verde
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts, sauted
- 1 tablespoon vegetable oil
- 1 can low-fat cream of mushroom soup
- 1 can low-fat cream of chicken soup
- 1 can chopped green chili
- 1 cup monterey jack cheese, grated
- 1⁄2 cup chopped onion
- 12 corn tortillas
- cumin
- garlic powder
- chopped fresh cilantro
directions
- Saute chicken breasts in oil sprinkling lightly with garlic powder and cumin, about 5-8 minutes per side.
- Shred chicken and reserve.
- Deglaze saute pan with one cup chicken broth and add soups, chiles, and onion.
- Simmer sauce on low heat 30 minutes.
- If desired add two diced jalepenos at this point.
- Warm tortillas (40 sec in wet paper towel in the microwave works great).
- Spray 13x9 inch pan with cooking spray. It helps to ladle a spoonful of sauce on the bottom of the pan before rolling the enchiladas. They stay softer.
- Roll chicken and cheese in tortillas and array in pan.
- Pour sauce over and top with more cheese.
- Bake at 350 deg for 30 min.
- Sprinkle with fresh chopped cilantro.
- Serve with rice and beans and maybe a margarita.
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RECIPE SUBMITTED BY
Lee in Texas
United States