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–+ servings

Easy Homestyle Chicken Enchiladas

Sue Lau
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5 from 9 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 7
Calories 493 kcal

Equipment

  • 9x13-inch baking pan or casserole

Ingredients
  

  • 10-1/2 ounce can condensed cream of chicken soup
  • 10-1/2 ounce can condensed cream of jalapeno soup
  • 30 ounce rotisserie chicken skin and bones removed and meat shredded
  • 1 cup salsa verde
  • 14 fresh corn tortillas
  • 8 ounces queso quesadilla cheese grated

Instructions
 

  • Preheat oven to 350F.
  • Stir together the condensed soups and set one cup aside.
  • Mix this cup of soup with chicken.
  • To the remaining soup mixture, stir in the one cup of salsa verde.
  • Spread small amount of sauce on the bottom of an oblong baking dish.
  • Warm tortillas and fill each with 1/2 cup chicken mix.
  • Roll up and place seam side down in the baking dish.
  • Repeat with remaining tortillas.
  • Pour the rest of the sauce evenly over all.
  • Sprinkle the cheese over enchiladas.
  • Bake for 25 minutes or until cheese is melted.
  • Serve with some pickled jalapenos if you like.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 493kcalCarbohydrates: 28gProtein: 45gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 155mgSodium: 1123mgPotassium: 182mgFiber: 3gSugar: 3gVitamin A: 277IUVitamin C: 1mgCalcium: 279mgIron: 1mg
Keyword "E" recipes, Easy enchiladas
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