Week 45, Recipe 5: Creamy Chicken Enchiladas

Photo by Taste of Home

NOTES

• Recipe modified from Taste of Home
• This recipe makes two 13x9-inch pans so you can freeze one for later!

INGREDIENTS

• 1 rotisserie chicken, cut into small pieces or shredded
• 2 cans diced tomatoes with green chilies, undrained
• 2 cans condensed cream of chicken soup
• 1 small can green chilies, undrained
• 1 c. sour cream
• 1/2 c. chopped green onions (white and green parts)
• 1/2 c. milk
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 2 tsp garlic powder
• 2 tsp dried oregano or 1 tbsp fresh, chopped
• 1 pkg cream cheese, cubed
• 16ish flour tortillas
• 4 c. Mexican cheese blend or Monterrey Jack cheese

DIRECTIONS

1. In a large bowl, combine tomatoes, soup, sour cream, green chilies, green onions, milk, and sour cream.

2. Spread about 3/4-1 c. of sauce in the bottom of two 13x9-inch greased pans.

3. Add the chicken to the remaining sauce mixture along with the cubed cream cheese. Stir to combine.

4. Place chicken mixture down the center of each tortilla, roll up and place seam side down in baking dishes.

5. Pour remaining soup mixture over the top of the tortillas and sprinkle with cheese.

6. Bake uncovered at 350 for 30-35 minutes or until cheese is melted. Cover and freeze the remaining casserole. When ready to cook the other casserole, thaw in fridge overnight. Cover and bake at 350 for 45 minutes then bake 10 minutes longer uncovered until cheese is melted and enchiladas are heated through.