Green Chili Enchiladas

Kyle Fugate

By
@kfugate

These enchiladas are a great way to use up your leftover Thanksgiving turkey. My family has come to expect them after every Thanksgiving. The soup, cheese and green chilis blend together to make a great flavor without being too spicy.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
15 Min
Cook:
30 Min

Ingredients

1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
2/3 c
evaporated milk
8 oz
velveeta cheese spread
3 to 4 c
shredded, cooked turkey
1/2 c
onion, diced
1 Tbsp
olive oil
8 oz
cheddar cheese, shredded
12
flour tortillas
1 can(s)
mild green chilis, chopped (4 ounces)

Step-By-Step

1Preheat oven to 350 degrees.

2Heat soups, milk and velveeta in pot until cheese is melted, stirring often.

3Add chilis and mix until evenly distributed.

4In a skillet, saute the chopped onions in olive oil until translucent.

5Add turkey and heat through.

6Add shredded cheddar and stir until melted.

7Fill each tortilla with 1 to 2 tablespoons of turkey mixture. Roll each up and place in a rectangle baking dish.

8Cover rolled tortillas with entire velveeta cheese sauce mixture.

9Cover pan with aluminum foil.

10Bake for 30 minutes and serve hot.

About this Recipe

Course/Dish: Turkey, Tacos & Burritos