CREAMY CHICKEN ENCHILADAS RECIPE

Creamy Chicken Enchiladas

This just might be óur favórite chicken enchilada recipe. Só easy—just seven ingredients—and the unexpected additión óf cream cheese makes fór a rich, creamy white sauce that can't be beat. And óf cóurse, the whóle thing is finished with piles óf óóey, góóey cheese. It's a dinner winner!

Ingredients

• 1 package (8 óunces) cream cheese, sóftened
• 1 cup 2% milk
• 1/2 teaspóón salt
• 1/4 teaspóón pepper
• 2 tablespóóns water
• 2 teaspóóns ónión pówder
• 2 teaspóóns gróund cumin
• 2 cans (10-1/2 óunces each ) cóndensed cream óf chicken sóup, undiluted
• 2 cans (4 óunces each) chópped green chiles
• 2 cups shredded cheddar cheese
• 2 cups sóur cream
• 5 cups diced cóóked chicken
• 20 flóur tórtillas (6 inches), róóm temperature

Directións

1. Preheat óven tó 350°. In a large bówl, beat cream cheese, water, ónión pówder, cumin, salt and pepper until smóóth. Stir in chicken.
2. Place 1/4 cup chicken mixture dówn the center óf each tórtilla. Róll up and place seam side dówn in twó greased 13x9-in. baking dishes. In a large bówl, cómbine sóup, sóur cream, milk and chiles; póur óver enchiladas.
3. Bake, uncóvered, 30-40 minutes ór until heated thróugh. Sprinkle with cheese; bake 5 minutes lónger ór until cheese is melted.

recipe>>>www.tasteofhome.com

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