Creamy Chicken Enchiladas Recipe

Name: Creamy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package cream cheese; 2 tablespoons water; 2 teaspoons onion powder; 2 teaspoons ground cumin; ½ teaspoon salt; ¼ teaspoon pepper; 5 cups diced cooked chicken; 20 flour tortillas, room temperature (6 inches); 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted; 2 cups sour cream; 1 cup milk; 2 (4 ounce) canschopped green chilies; 2 cups shredded cheddar cheese

Servings: persons

1 (8 ounce) package cream cheese
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
½ teaspoon salt
¼ teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas, room temperature (6 inches)
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup milk
2 (4 ounce) canschopped green chilies
2 cups shredded cheddar cheese

1
In a large mixing bowl beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth.
2
Stir in Chicken.
3
Place 1/4 cup of mixture down the center of each tortilla.
4
Roll up and place seam side down in 2 greased 13x9x2 baking dishes.
5
In a bowl combine the soup, sour cream, milk and chilies.
6
Pour over Enchiladas.
7
Bake uncovered for 30-40 minutes until heated through.
8
Sprinkle with Cheddar Cheese and bake 5 minutes longer or until cheese is melted.

2990

kcal

Calories

Fat

392

Carbs

180

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (8 ounce) package cream cheese, 2 tablespoons water, 2 teaspoons onion powder, 2 teaspoons ground cumin, and more.

Yes, Creamy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Chicken Enchiladas

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