Chicken Enchiladas Verde

Name: Chicken Enchiladas Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 128 grams chopped green chiles, drained; 1 teaspoon chili powder; 305 grams Campbells® Condensed Cream of Chicken Soup (Regular or 98% Fat Free); 6 6-inchs (6 inch) corn tortillas, warmed; 1 teaspoon dried oregano leaves, crushed; 473 milliliters shredded cooked chicken; 118 milliliters shredded Mexican cheese blend; 79 milliliters water

Chicken Enchiladas Verde might be just the main course you are searching for. This recipe makes 6 servings with 211 calories, 15g of protein, and 10g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. If you have chicken, chili powder, corn tortillas, and a few other ingredients on hand, you can make it. Many people really liked this Mexican dish. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat the oven to 400 degrees F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.

Ingredients you will need

Chili Powder

Oregano

Chili Pepper

Water

Soup

Equipment you will use

Bowl

Oven

Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.

Ingredients you will need

Whole Chicken

Cheese

Soup

Equipment you will use

Bowl

Divide the chicken mixture among the tortillas.

Ingredients you will need

Tortilla

Whole Chicken

Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish.

Ingredients you will need

Tortilla

Roll

Equipment you will use

Baking Pan

Pour the remaining soup mixture over the filled tortillas.

Ingredients you will need

Tortilla

Soup

Sprinkle with the remaining cheese. Cover the baking dish.

Ingredients you will need

Cheese

Equipment you will use

Baking Pan

Bake for 30 minutes or until the enchiladas are hot and bubbling.

Equipment you will use

Oven

Equipment

Bowl

Oven

Baking Pan

Ingredients

Servings:

128grams

chopped green chiles, drained 1teaspoon

chili powder 305grams

Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)66-inchs

(6 inch) corn tortillas, warmed 1teaspoon

dried oregano leaves, crushed 473milliliters

shredded cooked chicken 118milliliters

shredded Mexican cheese blend 79milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.