Green Chicken Enchiladas
In this enchilada recipe, whole wheat tortillas are filled with a mixture of roasted chicken breast, cream of mushroom soup, taco sauce, and canned green chile pepper.
Spray cooking spray in a 13×9-inch baking dish.
Cook tortillas in the microwave for 20 seconds or until soft by wrapping them in wet paper towels.
In a bowl, combine the mushroom soup, taco sauce, green chiles, and green onions.
Combine the soup mixture and chicken.
In each tortilla, distribute the chicken mixture.
Place a small amount of cheese on top of a portion of the chicken mixture, roll the tortilla around it, and place it seam side down in the baking dish that has been prepared.
Over the tortillas that have been rolled, spread the remaining chicken mixture.
Over the chicken mixture, scatter the remaining cheddar cheese.
Wrap aluminum foil around the baking dish and chill for at least 12 hours or overnight.
Take the baking pan out of the fridge.
For 30 minutes, keep the dish at room temperature.