Ingredients

The following ingredients have 10 Servings
  • 4 oz cream cheese (softened)
  • 1 Tbsp water
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 1/2 c diced cooked chicken
  • 10 flour tortillas (6 inches, room temperature)
  • 1 can cream of chicken soup (10 3/4 oz )
  • 1 c. sour cream
  • 1 can chopped green chilies (4 oz)
  • 1 c. shredded cheddar cheese

Instruction

  • 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 of the chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13 in x 9 in baking dish.
  • In a bowl, combine the soup, sour cream, 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.