"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorraine King
Added: Thursday, October 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1package(8oz) cream cheese, soften
2 Tbs water
2teas onion powder
2 teas. ground cumin
1/2 teas.salt
1/4teas. pepper
5c.diced cookedchichen
20 flour tortillas(6in) room temperature
2 cans(10-3/4oz each)condened cream of chichen soup, undiluted
2 c. (16 oz.) sour cream
2 c. milk
2 cans(4 oz each) chopped green chillies
2 c.(8oz) shredded chedder cheese

Directions:
Directions:
In a large mixing bowel beat the cream cheese, water, onion powder, cumin,salt,and pepper until smooth. Stir in
Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in 2 greased 13x9x2 baking dishes. In a bowl, combine the soup, sour cream, milk, and chillies,pour over enchiladas.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
uncovered 350 for 30-40 min
Personal Notes:
Personal Notes:
Sprinkle with cheder cheese, bake 5 min.longer or until cheese is melted

 

 

 

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