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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.”
READY IN:
1hr 5mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  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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