White Chicken Enchiladas

This is a great Tex Mex dish.

• Ready In: 50 mins
• 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

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.