White Chicken Enchiladas

Tasty white chicken enchiladas are smothered in a creamy, condensed soup-based sauce and topped with lots of melted cheese.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 703 Calories

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 7 (8 inch) flour tortillas
• 1 (10.5 ounce) can condensed cream of chicken soup
• 5 ounces cream cheese, softened
• 3 (7 ounce) skinless, boneless chicken breast halves
• 2 teaspoons Old El Paso Fajita Seasoning Mix-Dry PLB
• 2 (8 ounce) cans diced green chile peppers, divided
• 1 small jalapeno pepper - stemmed, seeded, and diced
• 5 ounces milk
• 12 ounces shredded Mexican-blend cheese
• 0.5 teaspoon dried oregano
• 0.5 cup diced onion
• 0.5 cup shredded white Cheddar cheese
• 0.66666668653488 cup Nacho Cheese Sauce

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Rub chicken breasts on both sides with olive oil, then sprinkle with fajita seasoning, salt, and pepper. Place on the prepared baking sheet.

Step 3

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow to cool. Keep oven on.

Step 4

Shred chicken, discarding any extra fat or tough bits. Place in a large bowl with nacho dip, onion, 1 can chile peppers, cream cheese, jalapeno, cumin, garlic powder, chili powder, oregano, and salt to taste; mix to combine.

Step 5

Combine condensed soup, remaining can of green chile peppers, milk, and Cheddar cheese in a pan over medium heat. Stir to combine and cook until sauce is heated through, 3 to 5 minutes. Transfer 1/4 cup sauce to the bottom of a 9x13-inch baking dish. Leave remaining sauce in the pan.

Step 6

Distribute filling evenly amongst tortillas, then sprinkle 2 tablespoons Mexican cheese on each. Transfer enchiladas to the baking dish and pour remaining sauce over top. Sprinkle with remaining Mexican cheese.

Step 7

Return to the oven and bake until cheese is hot and bubbly, about 20 minutes. Serve hot.