GREEN CHICKEN ENCHILADAS
Great to assemble the night before and have ready to pop in the oven after work. Garnish as desired. Serve with Spanish-style rice.
Provided by A.Meyer
Categories World Cuisine Recipes Latin American Mexican
Time 13h5m
Yield 3
Number Of Ingredients 8
Steps:
- Prepare a 13x9-inch baking dish with cooking spray.
- Wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
- Stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. Fold chicken into the soup mixture.
- Spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. Spread remaining chicken mixture over the rolled tortillas. Sprinkle remaining Cheddar cheese over the chicken mixture.
- Cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
- Remove baking dish from refrigerator. Keep dish at room temperature for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 30 minutes. Remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.
Nutrition Facts : Calories 609.8 calories, Carbohydrate 67.6 g, Cholesterol 112.6 mg, Fat 22.9 g, Fiber 5.7 g, Protein 45.9 g, SaturatedFat 10.4 g, Sodium 2302.7 mg, Sugar 3.1 g
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