Here’s a yummy recipe from one of my old Taste of Home magazines. There are so many recipes I want to try from them and just not enough time for them all! I was looking for a Mexican-style chicken casserole recipe, and this one sounded really good and I just happened to have all the ingredients on hand.
It was quick and easy to make, not to mention delicious! I made mine ahead of time and was a little concerned that the tortillas might turn out soggy, but that wasn’t the case. So I can tell y’all that if you want to make this ahead of time and freeze it for later, it’ll still turn out fine.
Here’s how I made them:
Mix together your chicken filling ingredients, then spoon an even amount into each tortilla. As you can see, I had to trim my tortillas just a little so they would fit in the pan.
Roll them up, and place in your greased baking pan.
Now combine the sauce ingredients, and pour them over the enchiladas.
Now for the best part, the cheese!
Yum! This was the only picture I got of the finished dish before my camera batteries died, but I think you can get the idea 🙂
Here’s the complete recipe. Enjoy!
Creamy Chicken Enchiladas
- 4 ounces cream cheese, softened
- 1 Tb water
- 1 tsp onion powder
- 1 tsp cumin
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 1/2 cups diced, cooked chicken
- 6 large tortillas
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 can chopped green chiles
- 1 cup shredded cheddar cheese
In a large bowl, stir together the cream cheese, water, and seasonings until smooth. Stir in chicken.
Place about 1/4 cup down the center of each tortilla. Roll up, and place seam side down in a large, greased baking pan.
In large bowl, combine the soup, sour cream, milk, and chiles. Pour over the enchiladas. Sprinkle with the shredded cheddar cheese.
Bake, uncovered, at 350 degrees for 30-40 minutes, or until cheese is melted and the casserole is heated through.
This recipe is linked to:
- Tuesdays at the Table
- Tempt My Tummy Tuesday
- Recipe Swap Thursday
- The Grocery Cart Challenge Recipe Swap
- Friday Potluck