Mexican

Verde Chicken Enchilladas is for Dinner.

Verde Chicken Enchilladas takes 15 minutes to prepare.

Verde Chicken Enchilladas takes 25 minutes to cook.

Verde Chicken Enchilladas makes 12 servings.

The ingredients for Verde Chicken Enchilladas are:

2 chicken leg quarters, skin removed
1 medium sweet yellow onion, diced
1 Bottle Green Mexican Salsa (16 oz.)
1 can condensed cream of chicken soup (10 3/4 oz.)
8 oz. block Monterey Jack cheese, shredded.
25 corn tortillas (16 oz package=20 tortillas)
salt and pepper
cilantro and parsley for garnish

Here is how you make Verde Chicken Enchilladas:

-Cook the chicken until no longer pink. Allow the chicken to cool, then shred and set aside.-While chicken is cooking and cooling, dice one medium sweet onion, set aside. Grate/shred the block of cheese and set aside.-In a large measuring cup, mix together the green mexican salsa and cream of chicken soup; set aside.-Combine cooled shredded chicken, diced onion, plus .5 cup of the soup/salsa mixture in a large bowl. Salt and pepper to taste.(-Heat up the tortillas in a microwave prior to assembling the enchilladas.)-Pour .5-1 cup of the soup mixture onto the bottom of a greased 9x13" baking dish.-Spoon about 2 heaping tablespoons of chicken mixture down the middle of each tortilla, sprinkle with shredded cheese and roll up. Place seam-side down in prepared baking dish.-Pour the remaining soup mixture over the enchilladas, then cover with remaining shredded cheese. Garnish with Parsley and cilantro.-Bake in a preheated 350?F oven for 20-25 minutes, or until cheese is melted and sauce is bubbling. Serving Size: 12.5 (2 enchilladas per serving)Number of Servings: 12.5Recipe submitted by SparkPeople user ARIELLEMCMURREY.

The nutritional information for Verde Chicken Enchilladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 266.1

• Total Fat: 10.3 g
• Cholesterol: 23.2 mg
• Sodium: 792.8 mg
• Total Carbs: 30.5 g
• Dietary Fiber: 2.0 g
• Protein: 12.4 g

Verde Chicken Enchilladas is Mexican cuisine.