Green, White, And Red Enchiladas Recipe

Name: Green, White, And Red Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chopped cooked chicken; 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1 (4 ounce) can chopped green chilies; 1 cup chicken broth; 12 fresh corn tortillas; 2 cups shredded cheddar cheese or 2 cups queso fresco; 1 (10 ounce) can green enchilada sauce; 1 cup salsa; 2 -3 tablespoons chopped cilantro; 1/2 cup sour cream

Servings: persons

1 lb chopped cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 (4 ounce) can chopped green chilies
1 cup chicken broth
12 fresh corn tortillas
2 cups shredded cheddar cheese or 2 cups queso fresco
1 (10 ounce) can green enchilada sauce
1 cup salsa
2 -3 tablespoons chopped cilantro
1/2 cup sour cream

1
In a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside.
2
Preheat oven to 350u00b0F.
3
Grease bottom of large ovenproof casserole dish.
4
Heat chicken broth until it is warm and place in a shallow bowl.
5
Immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak.
6
Remove tortilla from broth, and add another while filling.
7
Place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up.
8
Place rolled tortilla into the casserole dish.
9
Repeat until all tortillas and filling are used.
10
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.
11
Sprinkle with shredded cheese and top with chopped cilantro.
12
Bake at 350u00b0F for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top.
13
Serve enchiladas garnished with a spoonful of sour cream.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 lb chopped cooked chicken, 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and more.

Yes, Green, White, And Red 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.

That's it — enjoy your meal!

Green, White, And Red Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions