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Creamy Chicken Enchiladas
Richmond,
Indiana - Their chefs did it again with this outstanding
recipe of fine cuisine, it is easy and luscious. This is one
of Taste of Homes recipes! Pat Coffee from Washington sent
this one in and I am glad she shared this one with us.
As soon as I read this recipe I knew it was going to be
wonderful! All of those wonderful spices, I could almost
taste it before I began preparing it. Well I invited all the
children and grandchildren over to try this recipe and they
all loved it and ask for the recipe, it was a big hit! So I
felt I needed to share this one with you all.
Creamy Chicken Enchiladas
1 package (8 ounces) cream cheese softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
½ teaspoon salt
¼ teaspoon pepper
5 cups cooked diced chicken
20 flour tortillas (6 inches), at room temperature
2 cans condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1 cup milk
2 cans green chilies
2 cups (8 ounces) shredded cheddar cheese
In a large mixing bowl, beat the cream cheese, water, onion
powder, cumin, salt, and pepper until smooth. Stir in
chicken. Put about ¼ cup in each tortilla. Roll up and place
in a 13x9 baking dish seam side down. Combine the soup, sour
cream, milk, and chilies; pour over enchiladas. Bake @ 350*
for 30 to 40 minutes. Sprinkle with cheese and bake for
another 5 minutes to melt cheese. Enjoy! |
