Creamy Chicken Enchiladas

By á-1246

Really Good

Ingredients

• 8 oz cream cheese softened
• 2 TBS 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
• 2 cans (10 3/4 oz) condensed cream od chicken soup, undiluted
• 2 C. sour cream
• 1 C. milk
• 2 Cans(4 oz) each chopped green chilies
• 2 C. (8 oz) shreddedcheddar cheese

Preparation

Step 1

In large mixing bowl, beat cream cheese,water, onion powder, cumin, salt, 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 13x9 baking dishes. In a bowl, combine the soup, sour cream, milk and chilies, pour over enchiladas.
Bake uncovered at 350 for 30-40 until heated throught. Sprinkle with cheddar cheese, bake 5 minutes longer or until cheese is melted.