Creamy Chicken Enchiladas

Do you love easy, delicious, one-dish meals as I do? This Creamy Chicken Enchiladas recipe from Taste of Home is one that I have made often. I made it again a number of weeks ago, and was reminded of how very good it is.

It also freezes well, which is especially helpful for busy end-of-summer days and back-to-school days. Make up a recipe, and put part of it in the freezer for another day, as each recipe makes two 9x13 pans.

Creamy Chicken Enchiladas

Source: www.tasteofhome.com

Course: Main Course

Serves: 10

Ingredients

• 1 package Cream Cheese (8 oz) softened
• 2 tablespoons water
• 2 teaspoons onion powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups cooked chicken diced
• 20 flour tortillas (6 inches) room temperature
• 2 cans cream of chicken soup (10 3/4 ounces ea) undiluted
• 2 cups sour cream 16 ounces
• 1 cup milk
• 2 cans chopped green chilies 4 ounces each
• 2 cups Cheddar cheese (8 ounces)

Directions

1. In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.


2. Place 1/4 cup chicken mixture down the center of each tortilla.


3. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes.


4. In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.


5. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.


6. Yield: 10 servings.

Powered by

You can add any toppings you wish for these creamy enchiladas ... I like to smother them with sour cream, salad greens, and tomatoes.

A photo from three years ago ... dividing up the recipe into four 8x8 pans to put in the freezer.

Linking up with Cheryl at I'm Lovin It.