Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

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Jamie Cooper

By
@BillysWife08

I got this recipe from a Taste of Home recipe book. I tweeked the original recipe a tad so this is my version. It fed me, my husband and my mom, we aren't skinny and we pigged out. lol This is absolutely delicious and I wanted it right away after I made it the first time.

Rating:

★★★★★ 1 vote

Comments:
Cook:
40 Min

Ingredients

  • 1 pkg
    cream cheese, room temperature
  • 2 Tbsp
    water
  • 2 tsp
    onion powder
  • 2 tsp
    ground cumin
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 5 c
    shredded or diced cooked chicken
  • 20
    flour tortillas (6 inches), room temperature
  • 2 can(s)
    (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 c
    (16 ounces) sour cream
  • 1 c
    milk
  • 1 can(s)
    rotel
  • 2 c
    (8 ounces) shredded cheddar cheese

How to Make Creamy Chicken Enchiladas

Step-by-Step

  1. In a large 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-in. x 9-in. baking dishes. In a large bowl, combine the soup, sour cream, milk and rotel; 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 is melted.

Printable Recipe Card

About Creamy Chicken Enchiladas

Course/Dish: Chicken Tacos & Burritos
Regional Style: Mexican



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