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White Chicken Enchiladas

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“This is a great Tex Mex dish.”
READY IN:
50mins
SERVES:
8-10
UNITS:
US

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

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.

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