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
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.
Ingredients
3 tablespoons olive oil
1 teaspoon garlic powder
salt and ground black pepper to taste
½ teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
½ cup diced onion
7 (8 inch) flour tortillas
1 (10.5 ounce) can condensed cream of chicken soup
½ cup shredded white Cheddar cheese
5 ounces cream cheese, softened
3 (7 ounce) skinless, boneless chicken breast halves
2 teaspoons Old El Paso Fajita Seasoning Mix-Dry PLB
⅔ cup Nacho Cheese Sauce
2 (8 ounce) cans diced green chile peppers, divided
1 small jalapeno pepper - stemmed, seeded, and diced
