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Simple Creamy Chicken Enchiladas
Ingredients
2 cans (14-1/2 ounces each)
diced tomatoes with chiles
2 cans (10-1/2 ounces each)
cream of chicken soup
1 can (10-3/4 ounces)
cheddar cheese soup
1/4 cup
2% milk
1 tablespoon
ground cumin
1 tablespoon
chili powder
2 teaspoons
garlic powder
2 teaspoons
dried oregano
5 cups
shredded rotisserie chicken
1 package (8 ounces)
cream cheese
20
flour tortillas (8 inches)
4 cups
shredded Mexican cheese blend
Instructions
STEP 1
Preheat the oven to 350°F. Mix the first eight ingredients.
STEP 2
In a large bowl, mix the chicken and cream cheese. Stir in 3 1/2 cups of sauce.
STEP 3
Spread about 1/4 cup of sauce in two greased 13x9-inch baking dishes. Fill each tortilla with 1/3 cup mixture; roll and place seam side down in dishes. Pour remaining sauce over and sprinkle with cheese.
STEP 4
Bake uncovered for 30 to 35 minutes until heated through and cheese is melted.
Nutrition Facts
(per serving)
Calories:
828 calories
Servings:
10 servings
Carbohydrates:
72 g
Fat:
40 g
Fiber:
7 g
Protein:
42 g
Sugar:
5 g
Meal Effort
Preparation:
30 minutes
Cook:
30 minutes
Total:
1 hrs