Monday, May 5, 2008

Happy Cinco di Mayo!


Creamy Chicken Enchiladas
(makes two pans - one to eat and one to freeze!)
10 servings

1 package (8 ounces) cream cheese, softened
2 tablespoons water
1 teaspoon dried minced onion
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups cooked chicken, shredded
20 flour tortillas
2 cans condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1 cup milk
2 cans (4 ounces each) chopped green chilies
2 cups (8 ounces) shredded Mexican blend cheese

Beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. Place 1/4 cup mixture down center of each tortilla and place seam side down in 2 greased 13x9x2 in. baking dishes. Combine soup, sour cream, milk and chilies; pour over enchiladas. Baked, uncovered at 350° for 30-40 minutes or until bubbly. Sprinkle with cheese and bake 5 minutes longer or until cheese is melted. Enjoy!

I used all low fat ingredients in this recipe to help it not be such a "girdle buster". :-) My family didn't notice a thing and the recipe was still so rich that one enchilada was very satisfying.

2 comments:

God's Girl Pearl said...

Mrs. H,

My daughter and I tried the chicken enchiladas last night. They were delightful. I am teaching her how to cook and we picked this off your blog. Your recipes looked so appetizing I decided to make my menu out with some of your recipes. Thanks for posting. I enjoy your blog so much.

Miko's Girl said...

I've just prepared the enchiladas to slide into the oven. Feliz Cinco de Mayo!