Creamy Chicken Enchiladas

Name: Creamy Chicken Enchiladas
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 20 Enchiladas, 10 serving(s)
Ingredients: 1 (8 ounce) package cream cheese; 2 tablespoons water; 2 teaspoons onion powder; 2 teaspoons ground cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 5 cups diced cooked chicken; 20 flour tortillas, room temperature (6 inches); 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted; 2 cups sour cream; 1 cup milk; 2 (4 ounce) cans chopped green chilies; 2 cups shredded cheddar cheese

Submitted by Cheryl M

"This recipe is easy and makes a lot. I can never eat just one."

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Ready In:: 1hr 5mins
Ingredients:: 13
Yields:: 20 Enchiladas
Serves:: 10

ingredients

1 (8 ounce) package cream cheese
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas, room temperature (6 inches)
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup milk
2 (4 ounce) cans chopped green chilies
2 cups shredded cheddar cheese

directions

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 of mixture down the center of each tortilla.
Roll up and place seam side down in 2 greased 13x9x2 baking dishes.
In a bowl combine the soup, sour cream, milk and chilies.
Pour over Enchiladas.
Bake uncovered for 30-40 minutes until heated through.
Sprinkle with Cheddar Cheese and bake 5 minutes longer or until cheese is melted.