Sunday, July 9, 2017

Green Chili Chicken Enchiladas


A different spin on enchiladas.


  • 24 oz cooked boneless skinless chicken breast
  • 1 1/4 cups light cheddar cheese soup
  • 2 1/2 cups light cream of chicken soup
  • 1/2 cup chopped green chilies
  • 18 white corn tortillas
  • 1 1/2 cups reduced fat mozzarella cheese


  1. Preheat oven to 350 °F (175 °C). Spray a 9"x13" baking dish with cooking spray.
  2. Combine cooked chicken, soups, chilies, salt, and pepper.
  3. In baking pan layer tortillas, chicken mixture, and cheese; ending with cheese on top.
  4. Bake for 30 minutes or until bubbling.

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