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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Creamy chicken enchiladas- grandma Kendro Recipe

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This recipe for Creamy chicken enchiladas- grandma Kendro is from Nothing Brings Families Together Quite Like Food ...Cookbook..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
[makes Two 13x9 pans]
INGREDIENTS:
1 package [8 ounces] cream cheese [softened]
2 Tablespoons water
2 teaspoons onion powder
1 teaspoon garlic powder
2 ½ teaspoons ground cumin
½ teaspoon salt
½ teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas [6” size], room temperature
2 cans [10 ¾ ounce each] condensed cream of chicken soup, undiluted
2 cups [16 oz] sour cream
1 cup milk
2 cans [4 oz each] chopped green chilies [can use one of chilies and one of chopped Jalapenos]
2 cups shredded cheddar cheese
Directions:
Directions:
DIRECTIONS:
In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth—stir in chicken
Place ¼ cup down the center of each tortilla. Roll up and place seat side down in two GREASED 9 x13 pan. In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas
Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through. Sprinkle with cheddar cheese, bake 5 minutes longer or until cheese is melted.

 

 

 

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