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

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Ingredients

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

Directions

Instructions Checklist
  • Prepare a 13x9-inch baking dish with cooking spray.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

610 calories; 22.9 g total fat; 113 mg cholesterol; 2303 mg sodium. 67.6 g carbohydrates; 45.9 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/16/2015
There's nothing special about these but they're good. I actually came across this recipe while trying to eat from my fridge pantry and freezer. The only thing I didn't have on-hand was the cream of mushroom soup so I made my own (2 Tbls butter; 1 large chopped mushroom; 3 Tblsp flour; 1 cup milk and 1 tsp chicken bouillon granules). For the green taco sauce I used a 12 oz. jar of Herdez Tomatillo Verde sauce (the entire jar) and for the chicken I actually had some sliced chicken meat that I just shredded in my food processor. I only mixed half of the sauce with the chicken filled the tortillas and then used the remaining half of the sauce on top. Served this with some rice and beans and pico de gallo on the side. Read More
(5)

Most helpful critical review

Rating: 3 stars
07/05/2019
Not a bad meal to make on a Sunday afternoon so all you have to do is put it in the oven when you get home on Monday. We added dour cream and salsa. Read More
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/16/2015
There's nothing special about these but they're good. I actually came across this recipe while trying to eat from my fridge pantry and freezer. The only thing I didn't have on-hand was the cream of mushroom soup so I made my own (2 Tbls butter; 1 large chopped mushroom; 3 Tblsp flour; 1 cup milk and 1 tsp chicken bouillon granules). For the green taco sauce I used a 12 oz. jar of Herdez Tomatillo Verde sauce (the entire jar) and for the chicken I actually had some sliced chicken meat that I just shredded in my food processor. I only mixed half of the sauce with the chicken filled the tortillas and then used the remaining half of the sauce on top. Served this with some rice and beans and pico de gallo on the side. Read More
(5)
Rating: 4 stars
01/16/2015
There's nothing special about these but they're good. I actually came across this recipe while trying to eat from my fridge pantry and freezer. The only thing I didn't have on-hand was the cream of mushroom soup so I made my own (2 Tbls butter; 1 large chopped mushroom; 3 Tblsp flour; 1 cup milk and 1 tsp chicken bouillon granules). For the green taco sauce I used a 12 oz. jar of Herdez Tomatillo Verde sauce (the entire jar) and for the chicken I actually had some sliced chicken meat that I just shredded in my food processor. I only mixed half of the sauce with the chicken filled the tortillas and then used the remaining half of the sauce on top. Served this with some rice and beans and pico de gallo on the side. Read More
(5)
Rating: 5 stars
06/02/2017
Put it in oven right away still came out great. Took it to my cooking teacher and got an 98% with no changes to the recipe. She said I could've got a 100 if I put more cheese Read More
(2)
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Rating: 5 stars
05/19/2016
I used 2 tsp Mexican spice instead of canned chilies; added 1 small can of mushrooms and 1 small can of spinach then covered casserole with a can of red enchilada sauce before putting cheese on top. Everyone loved it. Read More
(1)
Rating: 5 stars
11/02/2017
Family loved it! I obviously added black olives to half because I m a fan and my husband and son are not. I also added a can of diced tomato and I shredded the chicken (using the mixer/beater method-it s soooo easy!) used half the taco sauce in the mixture and half just on the top. We used whole wheat flour tortilla wraps and added a dollop of light sour cream. Delicious! Read More
Rating: 3 stars
07/05/2019
Not a bad meal to make on a Sunday afternoon so all you have to do is put it in the oven when you get home on Monday. We added dour cream and salsa. Read More
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Rating: 4 stars
08/22/2018
This recipe is more like an enchilada casserole rolled up. The flavor was great and I would make again. I did use cream of chicken as my family does not do mushrooms Read More
Rating: 4 stars
05/27/2015
I liked this. I dont cook with canned soup much anymore but this made for an easy sauce compared to my scratch recipe. I used Trader Joes Homemade tortillas their 12 oz salsa verde and sharp cheddar. I had 2 large chicken breasts instead of 3 but it was 1 1/3 lbs. I sprinkled them lightly with garlic salt and onion powder and broiled them on a foil lined sheet. They were done in the time it took me to mix up the rest of the ingredients. I used all the ingredients but the green chilis as the salsa verde already included them and was 12 oz. I covered and baked as suggested but didnt do the second bake uncovered. I baked the after preparing instead of 12 hours later. I am glad because the bottoms were already slightly soggy. That wouldnt have been good. I think these taste similar to the pulled chicken enchiladas at Chuys. They are a little salty but not unexpected with the soup. I would make these again when wanting to save time. I recalculated the calories as made above and it came to 216 calories each. Read More
Rating: 5 stars
03/30/2015
this was a family winner easy to make and loved by all Read More
Rating: 5 stars
06/09/2019
Delish! I wouldn't change a thing. Read More