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Creamy Chicken Enchiladas Recipe

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My daughter, Lisa Sand, brought 10 pans of these yummy chicken enchiladas to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington
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TOTAL TIME: Prep: 30 min. Bake: 35 min. YIELD: 10
Ingredients
1 package (8 ounces) cream cheese, softened
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) Daisy Brand® Sour Cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chilies
2 cups (8 ounces) shredded cheddar cheese
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Nutritional Facts
2 enchiladas equals 651 calories, 38 g fat (18 g saturated fat), 151 mg cholesterol, 1,392 mg sodium, 37 g carbohydrate, 1 g fiber, 37 g protein.

Directions
In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
Place 1/4 cup chicken mixture 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.
Originally published as Creamy Chicken Enchiladas in Taste of Home April/May 2008, p16
Reviews for Creamy Chicken Enchiladas(62)
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(75)
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(61)
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(8)
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tourmaline57
Reviewed Sep. 7, 2013
I would in the future just dress the finished bake with some finely minced parsley.Just for color. Perfect for groups.

tourmaline57
Reviewed Sep. 3, 2013
Just a note aside ,those that are reducing fat content?There is a reduced fat cream of chicken soup by Campbelle that is great.I however make this just as Pat suggests,so delicious,I don't want to change it at all.

tourmaline57
Reviewed Sep. 3, 2013
Without question superb.easy to make(I use rotisserie chicken from the supermarket)Foolproof and everyone loves it.Plan on making it for my daughter's baby shower this month.Thank you Pat,this one is a keeper!

krazykrisy
Reviewed Aug. 25, 2013
I have made this recipe several times now and love, love, love it. Makes great leftovers.

TheBroozer
Reviewed Jul. 26, 2013
Fantastic recipe, make it all the time. The only I do different is add more chicken to tortilla than what it calls for.

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Rate this recipe 4.5/5 (17 Votes)
Creamy Chicken Enchiladas Recipe 1 Picture

Ingredients

  • Ingredients
  • 1 package (8 ounces) cream cheese, softened
  • 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) Daisy Brand® Sour Cream
  • 1 cup 2% milk
  • 2 cans (4 ounces each) chopped green chilies
  • 2 cups (8 ounces) shredded cheddar cheese

Details

Preparation time 30mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

Directions
In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
Place 1/4 cup chicken mixture 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.

Nutritional Facts
2 enchiladas equals 651 calories, 38 g fat (18 g saturated fat), 151 mg cholesterol, 1,392 mg sodium, 37 g carbohydrate, 1 g fiber, 37 g protein.

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