White Chicken or Turkey Enchiladas

Recipe by Debbie R.
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Section meat and mix lightly with cream cheese.
  • Form into logs about 1 inch in diameter and a little shorter than the diameter of your corn tortillas.
  • Stir salt, pepper, vinegar and chili powder into cream. If everyone you're serving like heat, add cayenne pepper to taste.
  • Melt butter. Coat both sides of a tortilla generously, then put a chicken/cheese log in the middle of a tortilla and roll up. Lay enchilada in pan (seam side down). Repeat for all tortillas and logs.
  • Cover enchiladas with cream mixture and slices of Gruyere.
  • Bake at 375 degrees until lightly browned, about 30 minutes. Note that cooking time is only approximate.
  • Using evaporated skim milk in place of the cream does not work well. If doubled, add 1 cup milk to cream rather than using 2 cups of cream.
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