Green Chicken Enchiladas
Description
This green chile chicken enchilada casserole is easy to make with canned cream of mushroom soup, taco sauce, green onions, and whole wheat tortillas.
Ingredients
•
cooking spray (such as Pam®)
•
6 whole wheat tortillas
•
1 (10 3/4 ounce) can cream of mushroom soup
•
1/2 (16 ounce) jar green taco sauce
•
1 (4 ounce) can chopped green chilies
•
2 green onions, chopped
•
3 roasted skinless chicken breasts, shredded
•
1 cup shredded Cheddar cheese
Directions
1
Grease a 9x13-inch baking dish with cooking spray. Set aside.
2
Wrap tortillas in paper towels moistened with water; cook in the microwave until soft, about 20 seconds.
3
Stir condensed soup, taco sauce, green chiles, and green onions together in a large bowl. Fold chicken into soup mixture.
4
Spread some chicken mixture onto each tortilla. Sprinkle each with some cheese and roll up tortilla around filling; place seam-side down in the prepared baking dish. Spread remaining chicken mixture over rolled tortillas, then sprinkle with remaining cheese.
5
Cover the baking dish with aluminum foil; refrigerate for at least 8 hours to overnight.
6
Remove the baking dish from the refrigerator and let sit at room temperature for 30 minutes.
7
Preheat the oven to 350 degrees F (175 degrees C).
8
Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese begins to brown along the edges, about 15 minutes more.