White Chicken Enchiladas

Total Time
Prep 20 mins
Cook 30 mins

This is a great Tex Mex dish.

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 (11 ounce) can cream of chicken soup, verde soup such as campbell's brand
  • 1 (8 ounce) package cream cheese, softened
  • 1 (4 ounce) can green chilies, drained
  • 1 teaspoon lemon juice
  • 12 cup white onion, diced
  • 3 garlic cloves, crushed
  • 1 teaspoon chili seasoning mix, such as old el paso
  • 12 teaspoon salt
  • 2 cups shredded colby cheese
  • 3 cups shredded cooked chicken breasts or 3 cups cooked turkey breast
  • 12 corn tortillas, halved


  1. Preheat oven to 350°F.
  2. In a skillet saute your onion,garlic,green chilies in olive oil until softened. Add your seasonings. Cook 1 minute on low/medium.
  3. Stir in cream cheese, lemon juice, spices and soup.
  4. Stir in your shredded chicken or turkey, heat through, turn off heat; set aside.
  5. Grease a 9x13-inch casserole. Layer in corn tortilla halves,spread chicken cream cheese mixture evenly,and sprinkle cheese over top. Repeat until layers are finished, or you run out of room.
  6. Bake at 350°F for 30 minutes.


Most Helpful

This recipe was very good, maybe a touch on the dry side, but nothing a good dollap of sour cream on top couldn't fix.

Gillian Spence November 20, 2005

I have a very similar recipe that I just love:)the great thing about this is using tortilla pieces instead of rolled up tortillas so much easier!This made a great casserole-gotta love that cream cheese:)I picked FarahC for the Pick A Chef Contest 2005--Thank you!PeggyLynn

Peggy Lynn October 19, 2005

Made this last night just as posted--have a similar recipe that calls for rolling the mixture individually in the tortillas--this is much easier! Both my picky teenagers had second helpings and that's saying something! Thanks for posting!

LuvToEat October 12, 2005

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