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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from The Hale Family 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:  
3-4 cups cooked chicken, diced (I sometimes buy a chicken that's already cooked)
1 (8 oz.) pkg. cream cheese
1 onion, chopped
1 small can chopped green chilies
1 tsp. ground cumin
2 oz. picante sauce
1 pkg. chicken taco seasoning
1/2 lb. Velveeta cheese, melted
1 (10 3/4 oz.) cream of mushroom soup
1 (10 3/4 oz.) cream of chicken soup
1/2 cup milk
10-12 flour tortillas
Directions:
Directions:
Mix chicken, cream cheese, onion green chilies, cumin & picante sauce in a skillet, cook for 5 minutes. Place 2 tbsp. o mixture in a floured totilla, roll up tight & place in a 9x13 casserole dish. Mix Velveeta cheese, milk, & soups together, pour over enchiladas. Bake at 350º F. for about 20 minutes or until bubbly.
NOTE: More picante sauce may be poured over enchiladas while heating if you like them hot.

 

 

 

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