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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from Our Family Favorite Recipes, 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 8oz. cream cheese, softened
2 TBS water
2 tsp. onion powder
2 tsp. ground cumin
½ tsp salt
¼ tsp pepper
5 cups cooked chicken, shredded
20 flour or corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups sour cream
1 cup milk
2 4oz chopped green chilies
2 cups shredded cheddar cheese

Directions:
Directions:
1. Preheat oven to 350°F (175°C). Lightly grease two 13x9-inch baking dishes.
2. In a large mixing bowl, beat the cream cheese with water, onion powder, cumin, salt, and black pepper until smooth and well blended.
3. Stir in the shredded chicken until evenly coated.
4. Place approximately ¼ cup of the chicken mixture down the center of each tortilla.
5. Roll tightly and place seam-side down in the prepared baking dishes.
6. In a separate bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, milk, and chopped green chilies. Mix until smooth.
7. Pour the sauce evenly over the enchiladas.
8. Bake uncovered for 30–40 minutes, or until heated through and bubbling.
9. Remove from the oven, sprinkle with cheddar cheese, and return to bake for an additional 5 minutes, or until the cheese is melted and bubbly.

 

 

 

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