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Creamy Verde Chicken Enchiladas

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Prep Time: 10 minutes
Cook Time: 20 minutes


  • no-stick cooking spray
  • ⅔ cup (150 mL) cooked chicken breast, shredded
  • ½–¾ cup (125–175 mL) salsa verde (use larger amount if spicy hot is desired)
  • ½ cup (125 mL) light sour cream
  • ½ cup (125 mL) shredded lower fat Cheddar cheese, divided
  • ½ 10¾ oz. (305 g) can condensed cream of chicken soup
  • 2 10″ (25 cm) flour tortillas


  1. Place rack in middle of oven. Preheat oven to 350°F (180°C).
  2. Spray small square glass baking dish with no-stick cooking spray and spread 2 Tbsp. (30 mL) condensed cream of chicken soup on bottom of baking dish. Set aside.
  3. In a bowl, mix together salsa, sour cream, ¼ cup (50 mL) cheese, and ⅓ cup (75 mL) condensed cream soup.
  4. In another bowl, combine the shredded chicken with just enough of the salsa mixture to coat the shredded chicken.
  5. Divide chicken mixture evenly and place filling inside each tortilla and roll to enclose. Place in baking dish, seam-side down. Top the enchiladas with the remaining salsa mixture and the remaining cheese.
  6. Place in preheated oven, bake uncovered until heated through—about 20 minutes. Let stand 10 minutes before serving.

Download this recipe and others as part of the Sunday Dinner Pledge Fall/Winter Meal Plan Week 3 PDF (1.0Mb)

Last revised: May 5, 2015

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