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Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brandy Vasquez


1 8oz. cream cheese, softened
2 TBS water
2 tsp. onion powder
2 tsp. ground cumin
tsp salt
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

In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
Place cup down the center of each tortilla. Roll up and place seam side down in two greased 13x9 in baking dishes. In a large bowl, combine soups, sour cream, milk, and chilies; pour over enchiladas.
Bake uncovered at 350 for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.




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