Green Chili Chicken Enchiladas

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filed under Main Dishes

Main Dishes
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 164 (8% DV)
Fat: 6g (9% DV)
Carbohydrates: 14g (5% DV)
Protein: 13g (26% DV)
Ingredients:  Makes 12 servings
3  servings
2  cups
2  cups
16  fl. oz.
1-1/2  cups
1  dash
1  tablespoon
1  tablespoon
1  tablespoon
2  tablespoons

Tip: For nutritional information on all the ingredients in Green Chili Chicken Enchiladas just click on each ingredient name. Then adjust the serving size for any Green Chili Chicken Enchiladas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Place chicken breast in pan with just enough water to cover the top of the chicken and boil.
Add creole seasoning, paprika, onion powder, garlic powder, and garlic salt.
Boil chicken in water until chicken is thoroughly cooked.
Chop up green chili unless purchased already chopped.
Take chicken out of the pan and set aside for cooling when cooked thoroughly.
Pour in 2 cans of cream of mushroom soup and 2 cans of cream of chicken soup into the left over water from the chicken.
Add chili and stir.
While letting the sauce thicken, start to shred chicken.
Add chicken back into mixture
Season to taste with any additional seasoning you want.
Simmer and let spices combine
Take a 12x9 baking pan and line with tortillas
Pour a layer of chicken with sauce on top of the tortillas.
Put a layer of shredded cheddar cheese on top.
Repeat those steps of layering until pan is full.
Bake at 350 degrees until cheese is golden and enchiladas are hot.
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