Green Chile Chicken Enchiladas
These chicken enchiladas are easy to make and filled with chicken, zucchini, and onions in a creamy mushroom sauce. Flour tortillas hold the filling and are baked in green chile sauce with cheese
Ingredients
- 3 cups chopped cooked chicken
- 2 cans 10 oz. Green Chile Sauce
- 1 can Cream of Mushroom Soup with Roasted Garlic
- 1 medium zucchini, chopped
- 1 medium yellow onion, chopped
- 2 cups grated sharp cheddar cheese
- fresh cherry tomatoes, halved for garnish
- olive oil
- salt and pepper
Instructions
- Saute onion and zucchini in a little olive oil over medium heat until soft, about 5-7 minutes. Season with salt and pepper
- Add chicken and Cream of Mushroom Roasted Garlic soup and stir to combine
- Put one can of Green Chile Sauce in a medium large casserole dish
- Lay out 6-8 flour tortillas and put a generous amount of filling down the center of each tortilla. Fold sides over and tuck ends in.
- Place filled tortillas seam side down in dish
- Pour remaining can of Green Chile Sauce evenly over tortillas
- Dish can be covered and refrigerated for baking later if desired.
- Bake uncovered at 350 degrees for 30 minutes, then top with cheese and return it to the oven for 15 more minutes or until hot a bubbling
- Stick it under the broiler for a minute to finish if desired
- Garnish with halved tomatoes
- Cover dish with foil during baking if cheese is getting too brown