White Chicken Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 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
- 1⁄2 cup white onion, diced
- 3 garlic cloves, crushed
- 1 teaspoon chili seasoning mix, such as old el paso
- 1⁄2 teaspoon salt
- 2 cups shredded colby cheese
- 3 cups shredded cooked chicken breasts or 3 cups cooked turkey breast
- 12 corn tortillas, halved
directions
- Preheat oven to 350°F.
- In a skillet saute your onion,garlic,green chilies in olive oil until softened. Add your seasonings. Cook 1 minute on low/medium.
- Stir in cream cheese, lemon juice, spices and soup.
- Stir in your shredded chicken or turkey, heat through, turn off heat; set aside.
- 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.
- Bake at 350°F for 30 minutes.
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