Creamy Chicken Enchiladas

Seeing as how I spent all of Sunday working around the house (including in the yard), I decided that I wanted something fast and easy for dinner… thus, creamy chicken enchiladas were made. Those, and Hornedfroggy’s Famous Guacamole, of course.

Creamy Chicken Enchiladas
Adapted from: Taste of Home – April/May 2008

1 pkg (8 oz) cream cheese, softened (reduced-fat)
2 tbsp water
2 tsp onion powder (I used appx. 1/4 c chopped fresh onions)
2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
5 c diced cooked chicken
20 flour tortillas, room temperature (I used 10)
2 cans (10.75 oz each) condensed cream of chicken soup, undiluted (low-sodium)
2 c sour cream (fat-free)
1 c milk (skim for me!)
2 cans (4 oz each) chopped green chilies
2 c shredded cheddar cheese

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 of mixture down the center of each tortilla. Roll up and place seam side down in two greased 13×9 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. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. Yields 10 servings (5 if you follow my changes).

Tagged as: cheese, Chicken, chilies, garlic