Rating: 4.5 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Great to assemble the night before and have ready to pop in the oven after work. Garnish as desired. Serve with Spanish-style rice.

Recipe Summary

20 mins
45 mins
12 hrs
13 hrs 5 mins
6 enchiladas


Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

610 calories; protein 45.9g; carbohydrates 67.6g; fat 22.9g; cholesterol 112.6mg; sodium 2302.7mg. Full Nutrition