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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from Our 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:  
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:
In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
Place ¼ 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 350º for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

 

 

 

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