Creamy Chicken Enchiladas Recipe

By lewolfe50

My daughter, Lisa Sand, brought 10 pans of these yummy enchiladas to my wedding reception and the biggest hit of all the food. So many wanted the recipe we sent it out with our Christmas cards.—Pat Coffee, Kingston, Washington

Ingredients

• 1 package (8 ounces) cream cheese, softenedXFeatured sponsorYa'll want ashot at $25K?Submit your recipe video for a chance to win $25,000 in the Real Women of Philadelphia Contest with Paula Deen.
• 2 tablespoons water
• 2 teaspoons onion powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups diced cooked chicken
• 20 flour tortillas (6 inches), room temperature
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cups (16 ounces) sour cream
• 1 cup milk
• 2 cans (4 ounces each) chopped green chilies
• 2 cups (8 ounces) shredded cheddar cheese

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat the cream cheese, water, onion powder, 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 13-in. x 9-in. baking dishes. In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.

Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.