These popped up in my Facebook memories from 7 years ago when I was actually cooking real food. LOL My post said I added a can of black beans and everyone liked them!
Creamy Chicken Enchiladas
Ingredients
4 oz cream cheese softened
1 Tbsp water
1 tsp onion powder
1 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
2 1/2 c diced cooked chicken
10 flour tortillas 6 inches, room temperature
1 can cream of chicken soup 10 3/4 oz
1 c. sour cream
1 can chopped green chilies 4 oz (optional)
1 c. shredded cheddar cheese
Instructions
In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
Place 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13 in x 9 in baking dish.
In a bowl, combine the soup, sour cream, 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.
Nutrition
Serving: 2g | Calories: 636kcal | Carbohydrates: 35g | Protein: 35g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 147mg | Sodium: 1022mg | Potassium: 578mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1265IU | Vitamin C: 27.2mg | Calcium: 486mg | Iron: 3.2mg
