Creamy Enchiladas that will knock your socks off!
This recipe is in no way traditional to say the least, but that doesn't mean that it isn't delicious! Flour tortillas are stuffed with cream cheese, chicken, and spices and then smothered in a delicious sauce and finally topped with cheese and baked to perfection. It goes perfectly with chips, salsa, some seasoned rice and guacamole of course!
Equipment
- Baking Dish
- Mixing bowl
Ingredients
- 5 cups of cooked and shredded chicken I used boneless, skinless chicken thighs
- 2 cans diced green chiles
- 2 cans cream of chicken soup
- 1 can red enchilada sauce
- 20 flour tortillas
- 1 pkg cream cheese softened (8 oz.)
- 2 cups sour cream
- 1 cup milk
- 2 cups shredded cheddar cheese
- 2 Tablespoons water
- 2 Teaspoon onion powder
- 2 Teaspoon cumin powder
- 2 Teaspoon garlic powder
- 1/2 Teaspoon salt
- 1/4 Teaspoon pepper
Instructions
- First, heat the cream cheese in the microwave safe bowl.
- Next, stir in the onion powder, garlic powder, cumin, salt and pepper.
- Then Stir in the shredded chicken and set aside.
- Combine the soup, sour cream, milk, green chiles, and enchilada sauce and mix well in a separate bowl.
- First, pour a little of the sauce on the bottom of a baking dish. (Enough to cover the bottom so that the enchiladas don't stick.)
- Next, take a tortilla and fill with the chicken and cream cheese mixture.
- Then, lay the filled enchilada into the baking dish on top of the sauce.
- Repeat this process until all of the tortillas have been stuffed with the chicken mixture and cover the entire baking dish.
- Pour the remainder of the sauce on top of the rolled enchiladas and cover them completely.
- Finally, top with shredded cheese.
- Bake the enchiladas at 350 degrees for 30-40 minutes until hot and bubbly.