Green, White, and Red Enchiladas

READY IN: 50mins




  • In a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside.
  • Preheat oven to 350°F.
  • Grease bottom of large ovenproof casserole dish.
  • Heat chicken broth until it is warm and place in a shallow bowl.
  • Immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak.
  • Remove tortilla from broth, and add another while filling.
  • Place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up.
  • Place rolled tortilla into the casserole dish.
  • Repeat until all tortillas and filling are used.
  • Pour green chile enchilada sauce and tomato salsa over the tops of the rolled tortillas, leaving some of each sauce exposed so it shows red/green.
  • Sprinkle with shredded cheese and top with chopped cilantro.
  • Bake at 350°F for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top.
  • Serve enchiladas garnished with a spoonful of sour cream.