Creamy Chicken Enchiladas
With a spicy cream cheese chicken mixture inside and a creamy sauce topped with cheese on top, Creamy Chicken Enchiladas is so tempting, you’ll be surprised at how easy it is to make.
- Prep Time: 30
- Cook Time: 35
- Total Time: 1 hour 5 minutes
Ingredients
Scale
- 1 (8 oz) package cream cheese, softened
- 2 tablespoons water
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds chicken breast, cooked and shredded
- 20 flour tortillas (6 inches)
- 2 cans (10 3/4 oz ea) cream of chicken soup
- 2 cups (16 oz) sour cream
- 3/4 cup milk
- 2 cups (8 oz) shredded cheddar cheese
Instructions
- Beat the softened cream cheese, water, and spices together in a large bowl until smooth. Add the chicken and stir. Place approximately 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place in two greased 9x13x2 inch baking dishes.
- In a smaller bowl, mix the cream of chicken soup, sour cream and milk. Pour over the enchiladas.
- Bake, uncovered, at 350 degrees for about 30 minutes or until heated through. Sprinkle with cheddar cheese and bake 5 more minutes or until the cheese is melted.
Notes
- Note: Remember this makes 2 full pans of enchiladas. If you don’t need that much, half the recipe for just 1 pan. Enjoy!
- © Musings From a Stay At Home Mom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and link back to this post for the recipe.
Nutrition
- Serving Size: 10
Find it online: https://livingwellmom.com/creamy-chicken-enchiladas/