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Chicken Enchiladas Verde

Chicken Enchiladas Verde

2.69 29

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.

serves 6 people


cost per recipe: $5.06

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1/3

    cup water

  • 1

    can (4.5 ounces) chopped green chiles, drained

  • 1

    teaspoon dried oregano leaves, crushed

  • 1

    teaspoon chili powder

  • 2

    cups shredded boneless, skinless chicken breasts, cooked

  • 1/2

    cup Mexican blend cheese

  • 6

    corn tortilla (6-inch), warmed

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl. 

Step 2

Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.

Step 3

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.

Step 4

Bake for 30 minutes or until the enchiladas are hot and bubbling.

Recipe Tips

  • Creamy Chicken Enchiladas Verde: For a creamier version, reduce the water to 1/4 cup and stir 1/4 cup sour cream into the soup mixture.
  • Flavor Variation: Top the baked enchiladas with chopped tomatoes, sliced green onion, sliced pitted ripe olives and/or salsa.
  • Easy Substitution:  You may substitute flour tortillas for the corn tortillas in this recipe.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup


Ratings & Reviews

  • blessdchik73

    January 11, 2016

    One of my FAVORITE meals!

    I have made this several times, usually doubling the recipe, and slightly varying it. I use chicken from a whole rotisserie chicken, which I shred, or break apart. It's delicious, and very easy to make!

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  • Cassie C.

    September 3, 2013

    I Love this an so does the family

    I love making this recipe, its even good the next day!!

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  • dani

    June 2, 2013


    this was very good my husband enjoyed it alot and he's somewhat a picky eater the flavors work very well together and makes a very savory dish i would however add a tad more liquids to the mix because it does come out a little dry ...i would add an extra can of cream of chicken and extra cheese :]

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  • josie.n.xavier.forver

    May 9, 2013

    Very Yummy!!

    This is way easy to make. The whole family loved it! Next time I will boil some peppers, green tomatoes, onion, and celantro them blend it to make a salsa and add it in along with the can of peppers. We like things spicy plus this will give it a good green chili taste.

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  • Lori M.

    March 13, 2013

    Will make again.

    Made tonight to dinner. After reviewing the recipes for chicken enchilada's on the Cambpells site found this easy and yummy recipe. Easy to make and the presentation looked very nice.

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