Note: Per reviews, this makes a lot of liquid which causes issues with soggy tortillas when reheating. Use half the amount.
Note: substitute drained rotel for chilis.
Note: Suggestions to make half of this for two people. Use and 8x8 pan for halved recipe. Also many have frozen this successfully.
Note:The cumin was good in them, but it needed some veggies. We added 6 chopped green onions and half the cheese to the chicken mixture and after cooking, topped the enchilladas with fresh diced tomatoes. We also added about 2 cups of sauces to the chicken mixture to get the right consistency.
Note: per reviewer - I added black beans, corn, fresh cilantro and pico de gallo to the chicken mixture the second time I made it
Note: per reviewer, mix rice in with chicken. Also, shred the chicken instead of cubing it.
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 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 (6 inches), room temperature
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 2 cups (16 ounces) sour cream
- 1 cup milk
- 2 cans (4 ounces each) chopped green chilies
- 2 cups (8 ounces) shredded cheddar cheese
Directions
- 1. In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
- 2. Place 1/4 cup 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 bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.
- 3. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.
Nutritional Facts
2 each: 651 calories, 38g fat (18g saturated fat), 151mg cholesterol, 1392mg sodium, 37g carbohydrate (3g sugars, 1g fiber), 37g protein.
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