Creamy Chicken Enchiladas
Description
My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards.
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons water
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 cups diced cooked chicken
- 20 flour tortillas (6 inches), room temperature
- 2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
- 2 cups sour cream
- 1 cup 2% milk
- 2 cans (4 ounces each) chopped green chiles
- 2 cups shredded cheddar cheese
Directions
- Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
- Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in 2 greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.
- Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
