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Creamy Chicken Enchiladas Recipe

Servings:
Update Servings
Ingredients
  • 1 package (8 oz) 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 condensed cream of chicken soup
  • 2 cups (16 oz) sour cream
  • 1 cup milk
  • 2 cans (4 oz each) chopped green chilies (optional)
  • 2 cups shredded cheddar cheese
Container: 9 x 13 baking pan
Directions
COOK
45 mins
  • In a large mixing 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 2 greased 9 x 13 pans.
  • In a bowl, combine the soup, sour cream, milk and chilies. Pour over enchiladas.
  • Bake, uncovered at 350 degrees for 30 - 40 minutes or until heated through.
  • Sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
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