1 package (8oz) cream cheese, softened
2 Tbsp water
2 tsp onion powder
1/2 tsp salt
1/4 tsp salt
1/4 tsp pepper
5 cups diced cooked chicken
20 flour tortillas (6in.)
2 cans condensed cream of chicken soup
2 cups (16oz) sour cream
1 cup milk
2 cans (4oz each) chopped green chilies
2 cups shredded cheddar cheese
1. In a large mixing bowl, beat the cream cheese, water, onion powder, salt and pepper until smooth. Stir in the cooked chicken.
2. Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13x9" baking dishes. In a bowl, combine the cream of chicken soup, sour cream, milk and green chilies; pour ocer the enchiladas.
3. Bake, uncovered, at 350 for 30-40 minutes; or unitl heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Makes 10 servings
2 Tbsp water
2 tsp onion powder
1/2 tsp salt
1/4 tsp salt
1/4 tsp pepper
5 cups diced cooked chicken
20 flour tortillas (6in.)
2 cans condensed cream of chicken soup
2 cups (16oz) sour cream
1 cup milk
2 cans (4oz each) chopped green chilies
2 cups shredded cheddar cheese
1. In a large mixing bowl, beat the cream cheese, water, onion powder, salt and pepper until smooth. Stir in the cooked chicken.
2. Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13x9" baking dishes. In a bowl, combine the cream of chicken soup, sour cream, milk and green chilies; pour ocer the enchiladas.
3. Bake, uncovered, at 350 for 30-40 minutes; or unitl heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Makes 10 servings
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