Creamy Chicken Enchiladas
|Cream cheese||8 Ounce, softened (1 Package)|
|Onion powder||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Diced cooked chicken||5 Cup (80 tbs)|
|Flour tortillas||20 (6 Inches, Room Temperature)|
|Canned condensed cream of chicken soup||21 Ounce (2 Can Undiluted)|
|Sour cream||16 Ounce|
|Milk||1 Cup (16 tbs)|
|Canned chopped green chilies||8 Ounce (2 Can)|
|Shredded cheddar cheese||16 Ounce|
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 13-inch x 9-inchx 2-inch baking dishes.
In a bowl, combine the cream of chicken soup, sour cream, milk and green chilies; pour over the enchiladas.
Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Sprinkle the enchiladas with cheddar cheese; bake 5 minutes longer or until cheese is melted.