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GREEN CHICKEN ENCHILADAS

Active Time : 20 minutes
Total Time : 50 minutes
Serves : 6 servings
INGREDIENTS
  • 1 16 ounce jar salsa verde
  • 1 10.5 ounce can cream of chicken soup
  • 1 10 ounce can diced tomatoes with green chiles drained
  • 1 pound ground chicken breast
  • 1 1.25 ounce packet taco seasoning mix
  • 2 cups shredded Monterey Jack cheese divided
  • 10 6-inch flour tortillas
DIRECTIONS

In medium bowl, combine salsa, soup and tomatoes; place ½ cup in bottom of a greased 13x9-inch baking dish.

In large skillet over medium heat, cook and crumble ground chicken until no longer pink; drain. Stir in taco seasoning, 1 cup sauce and 1 cup cheese.

Divide among tortillas; roll up. Place in baking dish, seam-side-down; top with remaining sauce and cheese. Bake in a preheated 375°F oven 30 minutes or until bubbly and golden brown.