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Creamy Chicken Enchiladas Recipe

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

Penny Venovich
Added: Saturday, June 28, 2008


1 package(8 ounce) cream cheese, softened
2 tbsp. water
2 tsp. onion powder
2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
5 c. diced cooked chicken
20 flour tortillas
2 cans condensed cream of chicken soup
2 c.(16 ounces) sour cream
1 c. milk
1 can (4ounces) chopped green chilies
2 c. shredded cheddar cheese


In a large mixing bowl, beat the cream cheese,water, onion powder,cumin, salt, and pepper until smooth. Stir in chicken.
Place a 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13 by 9 inch baking dishes. In a bowl, combine soup, sour cream, milk, and chilies; pour over enchiladas.
Bake at 350 , uncovered for 35 minutes. Sprinkle with cheddar cheese; bake 5 minutes or till cheese melts.

Personal Notes:
Personal Notes:
This would be great with Kari's Margaritas !




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