Categories: Main Dish
Ingredients
- 1 pkg (8 oz. ) cream cheese, softened
- 2 T water
- 2 tsp onion powder
- 2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 5 C diced cooked chicken
- 20 flour tortillas (6 inches), room temperature
- 2 cans cream of chicken soup, undiluted
- 2 C sour cream
- 1 C milk
- 2 cans (4 oz. each) chopped green chilies
- 2 C shredded cheddar cheese
Directions
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In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. Place 1/4 C down the center of each tortilla. Roll up and place seam side down in two greased 9 × 13 baking dishes. In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas. Bake, uncovered at 350 degrees for 30-40 minutes or until heated through. Sprinke with cheddar cheese; bake 5 minutes longer or until cheese is melted.