creamy chicken enchiladas
(1 rating)
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I got this recipe from a Taste of Home recipe book. I tweeked the original recipe a tad so this is my version. It fed me, my husband and my mom, we aren't skinny and we pigged out. lol This is absolutely delicious and I wanted it right away after I made it the first time.
(1 rating)
cook time
40 Min
Ingredients For creamy chicken enchiladas
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1 pkgcream cheese, room temperature
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2 Tbspwater
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2 tsponion powder
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2 tspground cumin
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1/2 tspsalt
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1/4 tsppepper
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5 cshredded or diced cooked chicken
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20flour tortillas (6 inches), room temperature
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2 can(10-3/4 ounces each) condensed cream of chicken soup, undiluted
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2 c(16 ounces) sour cream
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1 cmilk
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1 canrotel
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2 c(8 ounces) shredded cheddar cheese
How To Make creamy chicken enchiladas
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1In a large 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 two greased 13-in. x 9-in. baking dishes. In a large bowl, combine the soup, sour cream, milk and rotel; 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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