Chicken Enchiladas

11 Feb

I learned this recipe from my mom.

  • 1 can Campbells Golden Mushroom Soup
  • 4 tortillas
  • 2 chicken breasts
  • Salsa verde


Bring a pot of water to boil. Add defrosted chicken breasts. Cook for about 20 minutes or until chicken is white throughout.

Remove chicken and shred using two forks against the grain.

Preheat oven to 350.

Spoon 2 tablespoons of soup (no water added) onto an open tortilla. Top with 1/2 a shredded chicken breast. Roll tortilla tight and secure with a toothpick. Repeat with 3 more times.

Place enchiladas side by side in a baking dish and spoon 2 tablespoons of remain soup on top. Bake at 350 for 20 minutes.

Remove from oven, top with salsa verde and serve.

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