Creamy Chicken Enchiladas Recipe
Ingredients
| Cream cheese | 1 , softened | |
| Water | 2 Tablespoon | |
| Onion powder | 2 Teaspoon | |
| Ground cumin | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cooked chicken | 5 Cup (16 tbs), diced | |
| 20 flour tortillas (6 inches), room temperature | ||
| Cream of chicken soup | 2 Can (10oz), condensed | |
| Sour cream | 2 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Green chilies | 2 Can (10oz), chopped | |
| Shredded Cheddar cheese | 2 Cup (16 tbs) | |
Directions
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 13-inch x 9-inchx 2-inch baking dishes.
In a bowl, combine the cream of chicken soup, sour cream, milk and green chilies; pour over the enchiladas.
Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Sprinkle the enchiladas with cheddar cheese; bake 5 minutes longer or until cheese is melted.
Stir in chicken.
Place 1/4 cup down the center of each tortilla.
Roll up and place seam side down in two greased 13-inch x 9-inchx 2-inch baking dishes.
In a bowl, combine the cream of chicken soup, sour cream, milk and green chilies; pour over the enchiladas.
Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Sprinkle the enchiladas with cheddar cheese; bake 5 minutes longer or until cheese is melted.
Chef
