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.