Creamy Chicken Enchiladas

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Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hour

Category

Dinner

Ingredients (please include quantities/weights)

• 1 package (8 oz.) cream cheese
• 2 tablespoons water
• 2 teaspoons onion powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups of cooked diced / shredded chicken
• 20 flour tortillas (6 inches)
• 2 cans condense cream of chicken soup
• 2 cups of sour cream
• 1/2 cup of milk
• 1 can of Rotel
• 2 cans of (4 oz) chopped green chiles
• 2 cups of shredded cheese (your choice)

Instructions/Steps

In a large bowl, beat cream cheese, I cup of sour cream, can of Rotel, 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 a greased 9X13" baking dish. In a large bowl, combine cream of chicken soup, 1 cup of sour cream, milk and chiles. Pour over enchiladas.

Bake, uncovered for 30-40 minutes until heated through. Sprinkle with shredded cheese, bake 5 minutes longer until cheese is thoroughly melted.

Preparation Tips / Special Notes

Preheat oven to 350 degrees