They have a Creamy Chicken Verde soup- Shred some cooked chicken, brown lightly with garlic and onion in a sauté pan-you can maybe use a jalapeno pepper- if not add a little smoked chipotle chile powder- a little cumin ( this is a smoky spice- not hot) – sauté until onion has sweated down- add one can of the verde soup- add 1/2 a soup can of sour cream, and as much or as little of any cheese you may be partial to.
Colby jack or Mexican 3 cheese shredded variety- whatever Let it simmer- Use a slotted spoon to get the chicken mixture out of the sauce- fill tortillas, roll so that seam is down in your prepared (spray with a cooking oil to prevent sticking) casserole dish- take the sauce remaining and pour over the enchiladas- top with more grated cheese- bake @ 350 for about 25 minutes- until cheese is melted and then serve with extra sour cream, some cheese.
I really struggled to find the source for this. The Campbell site did have a few chicken green pepper soup recipes but they were 2 starred. I then tried KRAFT and found a winner.
“It’s high time the enchilada went green. Balanced by cool sour cream, a fresh-tasting salsa verde makes this cheesy, satisfying version stand out from the crowd.”