Categories: Main Dish

Ingredients

• 1 pkg (8 oz. ) cream cheese, softened
• 2 T water
• 2 tsp onion powder
• 2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• 5 C diced cooked chicken
• 20 flour tortillas (6 inches), room temperature
• 2 cans cream of chicken soup, undiluted
• 2 C sour cream
• 1 C milk
• 2 cans (4 oz. each) chopped green chilies
• 2 C shredded cheddar cheese

Directions

1. In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. Place 1/4 C down the center of each tortilla. Roll up and place seam side down in two greased 9 × 13 baking dishes. In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas. Bake, uncovered at 350 degrees for 30-40 minutes or until heated through. Sprinke with cheddar cheese; bake 5 minutes longer or until cheese is melted.

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