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Creamy Chicken Enchiladas

the.instructor's picture
  Cream cheese 8 Ounce, softened (1 Package)
  Water 2 Tablespoon
  Onion powder 2 Teaspoon
  Ground cumin 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 382 Calories from Fat 205

% Daily Value*

Total Fat 23 g35.6%

Saturated Fat 11.6 g58%

Trans Fat 0 g

Cholesterol 94.1 mg31.4%

Sodium 795.9 mg33.2%

Total Carbohydrates 20 g6.8%

Dietary Fiber 1 g4%

Sugars 2.9 g

Protein 22 g44.7%

Vitamin A 14.2% Vitamin C 9.3%

Calcium 23.1% Iron 11.1%

*Based on a 2000 Calorie diet

1 Comment

debradeen's picture
Creamy Chicken Enchiladas Recipe