 | | 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 down the center of each tortilla.
- Roll up and place seam side down in a greased 9x13 pan.
- In a bowl, combine the soup, sour cream, milk and chilies. Pour over enchiladas.
- Bake, uncovered at 350 degrees for 30-40 minutes or until heated through.
- Sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: 9 x 13 baking pan
Servings: 10
|  | | Ingredients | | - | | 1 package cream cheese, softened (8 oz pkg) |
| - | | 2 tablespoons water |
| - | | 2 teaspoons onion powder |
| - | | 2 teaspoons ground cumin |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 2 1/2 cups chicken, cooked, diced |
| - | | 10 flour tortillas (9 inch diameter) |
| - | | 2 cans condensed cream of chicken soup |
| - | | 2 cups sour cream |
| - | | 1 cup milk |
| - | | 1 can chopped green chilies, small can (optional) |
| - | | 2 cups shredded cheddar cheese |
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