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Creamy Chicken Enchiladas

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“From Taste of Home, submitted by Pat Coffee.”
READY IN:
45mins
SERVES:
10
YIELD:
20 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. Place 1/4 cup down the center of each tortilla; roll up and place seam side down in two greased 13x9 baking dishes. Combine the soup, sour cream, milk and chiles; pour over the enchiladas.
  2. Bake uncovered at 350 for 30 - 40 minutes or until heated through. Sprinkle with cheese and bake 5 minutes longer, or until cheese is melted.

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