Creamy Chicken Enchiladas

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Submitted by Charlotte Green

Creamy Chicken Enchiladas


  • 1 (8 oz.) pkg. cream cheese
  • 2 Tbsp. water
  • 2 tsp. onion powder
  • 2 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 5 cups chicken cooked, diced
  • 2 (10.5 oz.) cans cream of chicken undiluted
  • 2 cups sour cream
  • 1 cup milk
  • 2 (4.5 oz.) cans green chilies
  • 2 cups cheese
  • Flour tortilla shells


  • In a large bowl, beat the cream cheese, water, onion powder, cumin, salt, and pepper until smooth. Stir in chicken. Place chicken mixture down center of shell, roll up, and place seam side down in baking dish. In a bowl, combine the soup, sour cream, milk, and chilies. Pour over chicken. Bake uncovered at 350 degrees for 30-40 minutes. Sprinkle with cheese and bake 5 minutes longer until cheese is melted.