Creamy Chicken Enchiladas

Yield: 1 serving
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  1. My daughter, Lisa Sand, brought 10 pans of these yummy chicken enchiladas to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington
  2. 10 ServingsPrep: 30 min. Bake: 35 min.
  3. Ingredients
  4. 1 package (8 ounces) cream cheese, softened
  5. 2 tablespoons water
  6. 2 teaspoons onion powder
  7. 2 teaspoons ground cumin
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon pepper
  10. 5 cups diced cooked chicken
  11. 20 flour tortillas (6 inches), room temperature
  12. 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  13. 2 cups (16 ounces) sour cream
  14. 1 cup 2% milk
  15. 2 cans (4 ounces each) chopped green chilies
  16. 2 cups (8 ounces) shredded cheddar cheese
  17. Directions
  18. In a large bowl, beat the cream cheese, water, onion powder, cumin,
  19. salt and pepper until smooth. Stir in chicken.

  20. Place 1/4 cup chicken mixture down the center of each tortilla. Roll
  21. up and place seam side down in two greased 13-in. x 9-in. baking
  22. dishes. In a large bowl, combine the soup, sour cream, milk and
  23. chilies; pour over enchiladas.

  24. Bake, uncovered, at 350° for 30-40 minutes or until heated
  25. through. Sprinkle with cheese; bake 5 minutes longer or until cheese
  26. is melted. Yield: 10 servings
February 2013

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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