Wednesday, January 12, 2011

Chicken Enchiladas

I love these Chicken Enchiladas.  They are pretty easy to make, a large batch, and good re-heated in the microwave for leftovers.  I had found this in Taste of Home several years ago.

8 oz. cream cheese
2 T. water
2 tsp. onion powder
2 tsp. ground cumin
1/2 tsp. salt
dash of pepper
5 C. cooked, diced chicken
20 flour tortillas - 6"
2 cans cream of chicken soup
2 C. sour cream
1 C. milk
2 small cans (4 oz. @) chopped green chilies
2 C. shredded cheddar cheese

In a large mixing bowl - beat the cream cheese, water, onion powder, cumin, salt & pepper til smooth.  Stir in chicken.

Place 1/4 cup of this mixture down the center of each tortilla.  Roll up and place seam-side down in a 13 x 9 baking dish (I sprayed first with Pam). 

In a separate bowl, combine the soup, sour cream, milk & green chilies.  Pour this over the enchiladas. 

Bake uncovered at 350 degrees for 30 minutes or until heated through.  Sprinkle with cheese and bake an additional 5 minutes. 

Here is the cream cheese/chicken mixture -

The type of tortillas -

Putting the cream cheese/chicken mixture on the tortilla -

All rolled up -

Soup mixture -

Now, I am skipping to bringing it out of the oven with the soup mixture on and cheese already melted -

This is sooooo good!!!

Now for Lucy.....remember when your children were little and enjoyed playing with boxes more than toys?  Some things don't change!!!!

I am linking to All Things Inspired at All Things Heart & Home.  You can find other great ideas here - please check them out.


Robin said...

What a great recipe and you did really good photos too! Thank you. I'm always in the mood for Mexican, this looks so yummy!
Thanks bunches and bunches for linking...come back every Wednesday!

Lori Lynn said...

I am copying down your recipe! I like nothing better than a good chicken enchilada and these sound yummo!!!
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(¸.*´ (¸.*´* Lori Lynn *

PS: I'm having a 400th post giveaway!!