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“My granddaughter, Lisa, brought 10 pans of these yummy chicken enchiladas to a wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, she sent it out with her's Christmas cards.”
1hr 5mins

Ingredients Nutrition


  1. In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
  2. 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.
  3. Bake, uncovered, at 350*F. for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
  4. Note: I"ve made this with her kids -- they loved it. The second time we made it we added Mexican style corn and white rice in with the chicken -- to me it was even better.

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