Having friends over for dinner tonight and this is what I am making. I have made this several times out of my Taste of Home Cookbook and it always seems to be a hit!
Creamy Chicken Enchiladas
1 8oz package cream cheese, softened
2 Tbl 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) at room temp
2 10 3/4oz cans condensed cream of chicken soup, undiluted
2 C sour cream
1 C milk
2 4oz cans of chopped green chillies
2 C shredded cheddar cheese
In a large mixing bowl, beat the cream cheese, water, onion powder, ground 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 9x13 pans. In a bowl, combine soup, milk, sour cream, and chillies; pour over enchiladas.
Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese, bake 5 minutes longer or until cheese is melted.
Yields 10 servings
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