creamy chicken enchiladas
(1 RATING)
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.
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prep time
cook time
40 Min
method
---
yield
Ingredients
- 1 package cream cheese, room temperature
- 2 tablespoons water
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 cups shredded or 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 milk
- 1 can rotel
- 2 cups (8 ounces) shredded cheddar cheese
How To Make creamy chicken enchiladas
-
Step 1In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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