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Chicken-Cream Cheese Enchiladas

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“These are rather different enchiladas; my family loves them. They are kind of messy to make, but worth it.”

Ingredients Nutrition


  1. Cook the chicken and the Italian dressing mix in the crockpot.
  2. Shred or cube the cooked chicken.
  3. Preheat the oven to 400 degrees.
  4. Spray a 9 x 13 pan with cooking spray.
  5. Add the cream cheese, salt and pepper to tase, the minced onion and the cilantro.
  6. Soften the tortillas using oil, broth, or whatever method you prefer.
  7. Fill with the chicken-cheese mixture, roll up and place in 9 x 13 pan, seam side down.
  8. Mix the soups and half-n-half (for this amount, I would use one can of soup and one Celsius half-n-half, but this is the way the recipe came to me)and chilies, if using, and pour over the enchiladas.
  9. Top with shredded cheese.
  10. Bake at 400 degrees for 20 minutes, or until it bubbles.

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