Creamy Chicken Enchiladas

Photo by chris s.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

10

Servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

10

servings

Ingredients

  • 1

    rotisserie chicken

  • 2

    cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained

  • 2

    cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

  • 1

    can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

  • 1/4

    cup 2% milk

  • 1

    tablespoon ground cumin

  • 1

    tablespoon chili powder

  • 2

    teaspoons garlic powder

  • 2

    teaspoons dried oregano

  • 1

    package (8 ounces) cream cheese, cubed

  • 20

    flour tortillas (8 inches), warmed

  • 4

    cups shredded Mexican cheese blend

Directions

Shred chicken and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3-1/2 cups to another bowl; add chicken and cream cheese. Spread 1/4 cup soup mixture into each of two greased 13-in. x 9-in. baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese. Bake one casserole, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months. To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

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