Creamy Chicken Enchiladas
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 226.79 g package cream cheese, softened
- 29.58 ml water
- 9.85 ml onion powder
- 9.85 ml ground cumin
- 2.46 ml salt
- 1.23 ml pepper
- 1182.95 ml diced cooked chicken
- 20 (120 inch) flour tortillas, room temperature
- 2 (609.51 g) can condensed cream of chicken soup, undiluted
- 453.59 g sour cream
- 236.59 ml 2% low-fat milk
- 2 (226.79 g) can chopped green chilies
- 226.79 g shredded cheddar cheese
directions
- In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
- Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13-in.x 9-in, baking dishes. In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.
- Bake, uncovered, at 350*F. for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
- Note: I"ve made this with her kids -- they loved it. The second time we made it we added Mexican style corn and white rice in with the chicken -- to me it was even better.
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RECIPE SUBMITTED BY
CHEF GRPA
United States