“This recipe is easy and makes a lot. I can never eat just one.”
READY IN:
1hr 5mins
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.
  2. Stir in Chicken.
  3. Place 1/4 cup of mixture down the center of each tortilla.
  4. Roll up and place seam side down in 2 greased 13x9x2 baking dishes.
  5. In a bowl combine the soup, sour cream, milk and chilies.
  6. Pour over Enchiladas.
  7. Bake uncovered for 30-40 minutes until heated through.
  8. Sprinkle with Cheddar Cheese and bake 5 minutes longer or until cheese is melted.

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