Enchiladas Verdes de Pollo

Tonight I made an old favorite recipe. My brother came over for dinner and he and my husband raved about these enchiladas. I guess this recipe is a keeper!

Chicken Enchiladas with Green Sauce

2 cups of shredded chicken
1/2 T. cumin
1/4 t. chilli powder
salt & pepper, to taste
dash of garlic salt
1 pkg. cream cheese
1 can cream of mushroom soup
1 4 oz. can green chilies
2 green onions, chopped
4 small tomatoes, diced
1/2 can sliced olives
1 can green enchilada green sauce
flour tortillas
cheddar cheese


Preheat oven to 350 degrees and line a 9x13 casserole dish with foil.
1. Combine all of the ingredients (except for tortillas, cheese, and can of enchilada sauce) in a large bowl until well blended.
2. Scoop about 3/4 cup of the filling into a tortilla.
3. Sprinkle cheese over the filling and roll the tortilla.
4. Place the tortilla in the casserole dish.
5. Repeat 7-8 times depending on how many enchiladas you can fit into the dish.
6. Pour the entire can of green enchilada sauce evenly over the enchiladas.
7. Sprinkle evenly with cheese.
8. Cover dish with tin foil.
9. Bake for 25 minutes.
10. Remove foil and bake another 10 minutes.
11. Remove from the oven and serve.
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