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Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
My daughter, Lisa Sand, brought 10 pans of these yummy chicken enchiladas 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. —Pat Coffee, Kingston, Washington
10 ServingsPrep: 30 min. Bake: 35 min.

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 (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1 cup 2% milk
  • 2 cans (4 ounces each) chopped green chilies
  • 2 cups (8 ounces) shredded cheddar cheese

Directions

  • In a large bowl, beat the 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 two greased 13-in. x 9-in. baking
  • dishes. In a large bowl, combine the soup, sour cream, milk and
  • chilies; 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
© Taste of Home 2013

2 of 2

Creamy Chicken Enchiladas (continued)

Directions (continued)

  • is melted. Yield: 10 servings.
Nutrition Facts: 2 enchiladas equals 651 calories, 38 g fat (18 g saturated fat), 151 mg cholesterol, 1,392 mg sodium, 37 g carbohydrate, 1 g fiber, 37 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013