Green Chili Enchiladas Recipe

Name: Green Chili Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. corn tortillas; 2 cans cream of mushroom soup; 2 cans cream of chicken soup; 1 can water chestnuts, chopped; 1 large green pepper, chopped; 1 large onion, chopped; 1 Tbsp. chili powder; 1 tsp. garlic salt; 1 can Ro-Tel tomatoes; 1 can chopped green chilies; 1 tsp. salt; 1 large or 2 small chickens, cooked and deboned; chicken broth; grated cheese

Servings: persons

1 pkg. corn tortillas
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can water chestnuts, chopped
1 large green pepper, chopped
1 large onion, chopped
1 Tbsp. chili powder
1 tsp. garlic salt
1 can Ro-Tel tomatoes
1 can chopped green chilies
1 tsp. salt
1 large or 2 small chickens, cooked and deboned
chicken broth
grated cheese

1
Cut up chicken and trim off fat.
2
Leave on skin.
3
Wash and season to taste.
4
Bake in 9 x 13-inch pan sprayed with Pam.
5
Bake at 350u00b0
6
until begins to brown which will be 45 minutes, then put pats of butter on each piece.
7
Continue to bake until it is brown and the skin is crisp.
8
Use the drippings for gravy.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pkg. corn tortillas, 2 cans cream of mushroom soup, 2 cans cream of chicken soup, 1 can water chestnuts, chopped, and more.

Yes, Green Chili Enchiladas falls under the Soups & Stews 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.

Green Chili Enchiladas

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