Simple Creamy Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is one of the first recipes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly. Ingredients:
1 rotisserie chicken |
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1/4 cup 2% milk |
1 tablespoon ground cumin |
1 tablespoon chili powder |
2 teaspoons garlic powder |
2 teaspoons dried oregano |
1 package (8 ounces) cream cheese, cubed |
20 flour tortillas (8 inches), warmed |
4 cups shredded mexican cheese blend |
Directions:
1. Remove meat from bones; discard bones. Shred chicken with two forks and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3-1/2 cups to another bowl; add chicken and cream cheese.
2. Spread 1/4 cup soup mixture into each of two greased 13-in. x 9-in. baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese.
3. Bake one casserole, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
4. To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (5 servings each).
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