Creamy Chicken Enchiladas |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 (8 ounce) package cream cheese, softened |
2 tablespoons water |
2 teaspoons onion powder |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
5 cups diced cooked chicken |
20 (6 inch) flour tortillas |
2 (10 3/4 ounce) cans cream of chicken soup |
16 ounces sour cream |
1 cup milk |
2 (4 ounce) cans chopped green chilies |
8 ounces shredded cheddar cheese |
Directions:
1. In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. Place 1/4 cup down the center of each tortilla; roll up and place seam side down in two greased 13x9 baking dishes. Combine the soup, sour cream, milk and chiles; pour over the enchiladas.
2. Bake uncovered at 350 for 30 - 40 minutes or until heated through. Sprinkle with cheese and bake 5 minutes longer, or until cheese is melted.
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