MEXICAN = Chicken Enchiladas

By pattiwarner

Ingredients

• 1 (8 OZ) CREAM CHEESE, SOFTENED
• 2 TSP. ONION POWDER
• 2 TSP. GROUND CUMIN
• 1/2 TSP. SALT
• 1/4 TSP. PEPPER
• 2 TBSP. WATER
• 5 CUPS DICED COOKED CHICKEN
• 6 INCH FLOUR TORTILLAS, ROOM TEMPERATURE
• 2 CANS (10 3/4 OZ EACH) CREAM OF CHICKEN SOUP, UNDILUTED
• 2 CUPS (16 OZ) SOUR CREAM
• 1 CUP MILK
• 2 CANS (4 OZ. EACH) CHOPPED GREEN CHILIES
• 2 CUPS (8 OZ.) SHREDDED CHEDDAR CHEESE

Preparation

Step 1

Beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in the chicken.

Place 1/4 cup chicken mixture in tortilla. Roll up and place seam down in baking dish. In a large bowl, combine the soup, sour cream, milk, and chilies; pour over enchiladas.

Bake uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with the cheese. Bake 5 minutes more or until melted.