When Samantha saw these she thought they were like the ones I always make, but these are slightly different, the difference being the filling is cream cheese and some spices. They were really tasty. I halved the recipe because we aren't real big eaters here, and Scott had to have a PB&J sandwich because he refused to eat them, as usual.
1 pkg. cream cheese, softened
2 Tbsp. water
2 tsp. onion powder
2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
5 c. diced, cooked chicken
20- 6" flour tortillas
2 cans (10 3/4 oz. each) cream of chicken soup
2 c. sour cream
1 c. milk
2 cans (4 oz) chopped green chilies
2 c. shredded cheddar cheese
beat 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 2 greased pans. Combine soup, sour cream, milk and chilies. Pour over enchiladas and bake at 350 for 30 minutes, uncovered. Sprinkle with cheese and bake 5 minutes more.
1 comment:
I had to copy this recipe - Yummy! Can I request your recipe for Chicken Cordon Bleu? I lost it somewhere in my recipe files.
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