Chicken Green Enchiladas – a delicious recipe with corn oil, chicken, chicken breasts, corn tortillas, green enchilada sauce, cream of mushroom soup. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
7138
kcal
Calories
613
g
Fat
27
g
Carbs
381
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: corn oil (enough to submerge corn tortilla), 1 whole chicken, 5 chicken breasts, boiled and shredded, 2 dozen corn tortillas, and more.
Yes, Chicken Green Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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