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Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from Marina Bay Resort 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:  
1 Rotisserie Chicken
2 cans (14 ½ ounces each) diced tomatoes with mild green chilies, un-drained
2 cans (10 ¾ ounce each) condensed cream of chicken soup, undiluted
1 can (10 ¾ ounce) condensed cheddar cheese soup, undiluted
¼ cup 2% milk
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons dried oregano
1 (8 ounce) package cream cheese, cubed
20 flour tortillas (8 inch) warmed
4 cups shredded Mexican cheese blend
Directions:
Directions:
Remove meat from bones; discard bones. Shred chicken with 2 forks and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3 ½ cups to another bowl; add chicken & cream cheese. Spread ¼ cup soup mixture into each of 2 greased 13x9 inch baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in dishes. Pour remaining soup mixture over tops; sprinkle with cheese. Bake uncovered at 350 degrees for 30-35 minutes, or until heated through and cheese is melted.

 

 

 

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