Category: Poultry - Precooked

Creamy Chicken Enchiladas      

Ingredients:
1/2 rotisserie chicken
1 can (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
1 can (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
2 Tbsp. milk
1 tsp ground cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp dried oregano
1/2 package (8 ounces) cream cheese, cubed
10 flour tortillas (8 inches), warmed
2 cups shredded Mexican cheese blend

Preparation:
Remove meat from bones; discard bones. Shred chicken with two forks and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 2 cups to another bowl; add chicken and cream cheese. Spread 1/4 cup soup mixture into greased 13-in. x 9-in. baking dish. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Pour remaining soup mixture over top; sprinkle with cheese. Bake uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted.

Date added: 2014-04-09
Number of visits: 2441