4 ounces cream cheese, softened or cubed
1 Tbls water
1/2 onion, diced
1 tsp ground cumin
2 1/2 cups diced cooked chicken
10 flour tortillas (6 inches), room temperature
1 can (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/2 cup milk
1 can chopped green chilies and tomatoes
1 cup shredded cheddar cheese
Directions
In a large bowl, beat the cream cheese, water, and cumin until smooth. Stir in chicken and onion.
Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish.
In a large bowl, combine the soup, sour cream, milk and tomato/chilies; pour over enchiladas.
Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Alrighty, made this again tonight, but the sauce to pour over the top spilled so we improvised. One can of diced tomatoes and peppers (including juice), some garlic, and some red pepper flakes in a blender to mix. Then poured over the top of the enchiladas and cheese over the top of that. Baked for 10 minutes.
ReplyDeleteI liked this better than the creamy bit, actually.