Creamy Chicken Enchiladas
Taste of Home magazine
1 package (8 ounces) cream cheese, softened
2 t onion powder
2 t ground cumin
½ t salt
5 cups cooked chicken, diced (I used 3 chicken breasts)
10 flour tortillas (I think I only used 7,, I must have made them to big because that is all that fit in my pan.. I used burrito size tortillas, should have used fajita)
1 can cream of chicken soup (I used reduced fat)
1 cup of sour cream (I used light sour cream)
½ cup milk
1 can of green chilies (I used a can of Rotel)
1 cup of shredded cheddar cheese
In a large mixing bowl, beat the cream cheese, ½ can of the Rotel, onion powder, cumin, salt, pepper, until smooth. Stir in chicken
Place ¼ cup of mixture down the center of each tortilla (go nuts, and add however much chicken mixture you want! I used a few spoonfuls per tortilla). Roll up and place seam side down in greased 13x9 pan.
In a separate bowl, combine soup, sour cream, rest of the Rotel, ½ cup milk, and then pour over the enchiladas. Sprinkle cheese over enchiladas. Bake uncovered at 350 degrees for 30-40 minutes.
These were really good!!! I tried to just mix the cream cheese mixture by hand, but you really need to beat it with a hand mixture. It got slightly fluffy and combined once I mixed it. I will use slightly smaller tortilla's next time so they fit in the pan better. I will also chop up some small onions to put in with the chicken mixture next time. Otherwise, this is a recipe that will be used a lot at our house!