Creamy Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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My daughter, Lisa Sand, brought 10 pans of these yummy chicken enchiladas to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. Ingredients:
1 package (8 ounces) 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 flour tortillas (6 inches), room temperature |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
2 cups (16 ounces) sour cream |
1 cup 2% milk |
2 cans (4 ounces each) chopped green chilies |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
2. 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.
3. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.
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