Chicken Enchiladas
 
By kml9876 | Published on Monday June 02, 2008 | Categories: Main Entree | Cinco de Mayo


This recipe is from Taste of Home April/May 2008 page 16.
Ingredients
  • 1 package (8oz) cream cheese, softened
  • 2 tablespoons of water
  • 2 teaspoons of onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 5 cups of 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 (16oz) sour cream
  • 1 cup of milk
  • 2 cans (4oz each) chopped green chilies * I did not use these when I made this recipe
  • 2 cups (8oz) shredded cheddar cheese

Directions
  1. In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt, and pepper until smooth. Stir in the chicken.
  2. Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13in x 9in baking dishes. In a bowl, combine the soup, sour cream, milk, and chilies; pour over the enchiladas.
  3. Bake uncovered, at 350 for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted.


Article: Chicken Enchiladas
Categories: Main Entree | Cinco de Mayo
Description: A Mexican twist to chicken
Tags: Text:
  • 1 package (8oz) cream cheese, softened
  • 2 tablespoons of water
  • 2 teaspoons of onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 5 cups of 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 (16oz) sour cream
  • 1 cup of milk
  • 2 cans (4oz each) chopped green chilies * i did not use these when i made this recipe
  • 2 cups (8oz) shredded cheddar cheese


ingredients
directions
  1. in a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt, and pepper until smooth. stir in the chicken.
  2. place 1/4 cup down the center of each tortilla. roll up and place seam side down in two greased 13in x 9in baking dishes. in a bowl, combine the soup, sour cream, milk, and chilies; pour over the enchiladas.
  3. bake uncovered, at 350 for 30-40 minutes or until heated through. sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted.

this recipe is from taste of home april/may 2008 page 16.


Author: kml9876
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