Chicken Enchilada's Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 package (8 oz) cream cheese
2 Tbsp hot water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 tsp salt
1/4 tsp pepper
5 cups cooked chicken
20 flour tortilla's (6") room temp
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2 cans (10.75 oz each) condensed cream of chicken soup, undiluted
2 cups (16oz total) sour cream
1 cup milk
2 cans (4 oz each) chopped green chilies
2 cups (8oz total) shredded cheddar cheese
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Directions: |
Directions:In a large mixing bowl, beat the first 6 ingredients until smooth. Stir in Chicken. Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13"x9"x2" backing dishes.
In a bowl, combine soup, sour cream, milk and chilies. Pour over the tortilla's.
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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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: - I frequently halve the recipe. It more than feeds the two of us, plus I have at least 1, if not 2 lunches out of it.
- I usually put more than 1/4 cup in each tortilla and get about 8 total made.
- I use the rotisserie chickens that you can buy in the grocery store, but I'm lazy like that
- I also like using the Mexican blend of cheese
- I've never greased the pan and haven't had any problems
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