Monday, January 23, 2012

Creamy Chicken Enchiladas (Taste of Home)

 Creamy Chicken Enchiladas



A very good enchilada recipe. 

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

  • 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° for 30-40 minutes or until heated
  • through. Sprinkle with cheese; bake 5 minutes longer or until cheese

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