Erica'S Green Chicken Enchiladas – a delicious recipe with corn tortillas, chicken, green enchilada sauce, green chiles, sour cream, cream of mushroom soup. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Shred cooked chicken. Add sour cream and cream of mushroom soup to chicken. Combine and set aside.
2
2. Heat enchilada sauce and chile in sauce pan.
3
3. Heat 1/2 inch oil in small fry pan. Dip one corn tortilla in oil until soft.
4
4. Place tortilla in baking dish. Repeat with 5 other tortillas to create one layer in dish.
5
5. Place sauce/chile mixture over tortillas.
6
6. Place half of chicken mixture on top of sauce layer.
7
7. Place half of cheese over chicken layer.
8
8. Soften last 6 tortillas and form one more layer.
9
9. Repeat layers of sauce, chicken and cheese.
10
10. Cover with foil.
11
11. Keep in oven at 350 degrees for 35 minutes or until cheese is bubbling.
12
12. Let rest for about 10 minutes before serving.
594
kcal
Calories
19
g
Fat
63
g
Carbs
51
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: 12 corn tortillas, 2 cups shredded cooked chicken, 1 can green enchilada sauce, diced green chiles, and more.
Yes, Erica'S Green Chicken 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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