easy chicken enchiladas

Ingredients

• Servings: 6
• cooking spray (such as pam®)
• 6 whole wheat tortillas
• 1 (10.75 ounce) can cream of mushroom soup
• 1/2 (16 ounce) jar green taco sauce
• 1 (4 ounce) can chopped green chilies
• 2 green onions, chopped
• 3 roasted skinless chicken breasts, shredded
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 13 hrs 5 mins


• 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.