green chili enchiladas

Name: Green Chili Enchiladas
Prep time: 15 min
Cook time: 30 min
Yield: 6
Ingredients: 1 can(s) cream of chicken soup; 1 can(s) cream of mushroom soup; 2/3 cup(s) evaporated milk; 8 ounce(s) velveeta cheese spread; 3 to 4 cup(s) shredded, cooked turkey; 1/2 cup(s) onion, diced; 1 tablespoon(s) olive oil; 8 ounce(s) cheddar cheese, shredded; 12 - flour tortillas; 1 can(s) mild green chilis, chopped (4 ounces)

(1 RATING)

80 Pinches 1 Photo

Kyle Fugate

Newburgh, IN

Updated on Jul 6, 2011

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.

Rate

prep time 15 Min

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

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

How To Make green chili enchiladas

Step 1

Preheat oven to 350 degrees.

Step 2

Heat soups, milk and velveeta in pot until cheese is melted, stirring often.
Step 3

Add chilis and mix until evenly distributed.
Step 4

In a skillet, saute the chopped onions in olive oil until translucent.
Step 5

Add turkey and heat through.
Step 6

Add shredded cheddar and stir until melted.
Step 7

Fill each tortilla with 1 to 2 tablespoons of turkey mixture. Roll each up and place in a rectangle baking dish.
Step 8

Cover rolled tortillas with entire velveeta cheese sauce mixture.
Step 9

Cover pan with aluminum foil.
Step 10

Bake for 30 minutes and serve hot.
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