Name: Creamy Chicken Enchiladas
Yield: 4 servings
Ingredients: 1 Rotisserie Chicken; 2 Cans Diced Tomatoes and Green Chilies; 2 Cans Cream of Chicken Soup; 1 Can Condensed Cheddar Cheese Soup; 1/4 Cup Milk; 1 Tbsp Ground Cumin; 1 Tbsp Chili Powder; 2 tsp Garlic Powder; 2 tsp Dried Oregano; 8 oz Cream Cheese, cubed; 20 Flour Tortillas; 4 Cups Shredded Mexican Cheese Blend

Servings: persons

1 Rotisserie Chicken
2 Cans Diced Tomatoes and Green Chilies
2 Cans Cream of Chicken Soup
1 Can Condensed Cheddar Cheese Soup
1/4 Cup Milk
1 Tbsp Ground Cumin
1 Tbsp Chili Powder
2 tsp Garlic Powder
2 tsp Dried Oregano
8 oz Cream Cheese, cubed
20 Flour Tortillas
4 Cups Shredded Mexican Cheese Blend

1
1. Shred chicken and set aside. In large bowl, combine tomatoes, soups, milk and seasonings. Transfer 3 1/2 cups to another bowl (for the sauce). Add Chicken and Cream cheese.
2
2. Spread 1/4 cup soup mixture into two greased 13x9 baking dishes. Place 1/3 cup chicken mixture in center of each tortilla. Roll and place seam side down in baking dishes. Pour the Remaining soup over. Sprinkle with cheese.
3
3. Bake uncovered at 350 for 30-35 minutes.
4
Freeze remaining (uncooked) casserole for up to 3 months. Throw in refrigerator overnight. Cover and bake at 350 for 45 minutes. uncover and bake for 10 minutes longer

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Creamy Chicken Enchiladas

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