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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare a 13x9-inch baking dish with cooking spray.

Step 2

Wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.

Step 3

Stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. Fold chicken into the soup mixture.

Step 4

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.

Step 5

Cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.

Step 6

Remove baking dish from refrigerator. Keep dish at room temperature for 30 minutes.

Step 7

Preheat oven to 350 degrees F (175 degrees C).

Step 8

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.

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