Saturday, June 18, 2011

Creamy Chicken Enchiladas

This is my favorite enchilada recipe.  The creamy sauce is wonderful!


Serves 5

Enchilada filling:
1 pkg (8 ounce) cream cheese, softened
2 TBS water
2 tsp onion powder
2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
5 cups cooked shredded or diced chicken

1 can (10-3/4 ounce) condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup milk
1 can (4 oz) chopped green chilies

10 flour tortillas (6-8" Fajita size), room temperature
1 cup shredded cheddar cheese

In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth.  Stir in chicken.  Set aside.

In another large bowl, combine the soup, sour cream, milk and chilies.

Place a heaping 1/4 cup of chicken mixture down the center of each tortilla.*  Roll up tightly.  Spread just a little bit of the sauce in a greased 9x13 pan (this prevents the tortillas from drying out and sticking to the pan).  Place enchiladas in pan.  Pour sauce over the top.  Spread to cover enchiladas entirely.

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.

Garnish with black olives and cilantro if desired.

*Tip: I lay out all the tortillas on my work surface and divide the filling out onto the tortillas before rolling to ensure that each has the same amount of filling.

Source: Modified from Taste of Home (Pat Coffee), April/May 2008


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