Photo: Lily Banse
Chicken Enchiladas Verde
8 ingredients
15 min + 30 min
6 servings
openrecipes
"What to do with leftover chicken or turkey? These baked chicken enchiladas are the perfect solution . . . and they're so good, you'll want to make them again and again."
Estimated Nutrition (whole recipe, rough)
482
Calories
42g
Protein
22g
Fat
27g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/3 cup water
- 1 (4.5 ounce) can chopped green chiles, drained
- 1 teaspoon dried oregano leaves, crushed
- 1 teaspoon chili powder
- 2 cups shredded cooked chicken
- 1/2 cup shredded Mexican cheese blend
- 6 (6 inch) corn tortillas, warmed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes