Creamy Chicken Enchiladas Recipe
This creamy sauce is perfection over the zipped up chicken filling. Leftover chicken or rotisserie chicken is the way to go. Serve it with some shredded lettuce, onions and tomatoes for a complete meal.
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1 package cream cheese, softened (8 oz pkg)
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups chicken, cooked, diced
10 flour tortillas (9 inch diameter)
2 cans condensed cream of chicken soup
2 cups sour cream
1 cup milk
1 can chopped green chilies, small can (optional)
2 cups shredded cheddar cheese
:9 x 13 baking pan
In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth.
Stir in chicken. Place 1/4 cup down the center of each tortilla.
Roll up and place seam side down in a greased 9x13 pan.
In a bowl, combine the soup, sour cream, milk and chilies. Pour over enchiladas.
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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Creamy Chicken Enchiladas Recipe Reviews
creamy chicken enchiladas
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"What a great casserole! I used the deli cooked chicken breast strips. The sauce is a great dip for tortilla chips, so be sure to have a bag on hand. The whole family loved this."
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