green chili enchiladas
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For green chili enchiladas
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1 cancream of chicken soup
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1 cancream of mushroom soup
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2/3 cevaporated milk
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8 ozvelveeta cheese spread
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3 to 4 cshredded, cooked turkey
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1/2 conion, diced
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1 Tbspolive oil
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8 ozcheddar cheese, shredded
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12flour tortillas
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1 canmild green chilis, chopped (4 ounces)
How To Make green chili enchiladas
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1Preheat oven to 350 degrees.
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2Heat soups, milk and velveeta in pot until cheese is melted, stirring often.
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3Add chilis and mix until evenly distributed.
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4In a skillet, saute the chopped onions in olive oil until translucent.
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5Add turkey and heat through.
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6Add shredded cheddar and stir until melted.
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7Fill each tortilla with 1 to 2 tablespoons of turkey mixture. Roll each up and place in a rectangle baking dish.
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8Cover rolled tortillas with entire velveeta cheese sauce mixture.
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9Cover pan with aluminum foil.
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10Bake for 30 minutes and serve hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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