Thursday, November 4, 2010

Chicken Cream Cheese Enchiladas

This has become one of our families' favorite meals! Very easy to make, I double this recipe so that it makes 4 pans - I heat one for dinner when I'm making them and freeze the other 3 for meals over the next couple weeks.


20-25 oz canned Chicken
10 oz can of Cream of Chicken Soup
8 oz cream cheese
20 oz Enchilada sauce (green)
8 oz Cheddar Cheese Shredded
15 soft taco size tortillas

*All my ingredients for a double batch!

Pre Heat oven to 350

Combine Chicken, Cream cheese, Crm of Ck Soup, 1/2 Cheddar cheese and enough enchilada sauce to make the mixture moist.

Mix Well - make sure cream cheese is not clumpy

In large baking dish (i use 2 9x13 pans) pour enough ench sauce to coat bottom

In each tortilla pour approx 3-4 tbsp of mixture

Roll each tortilla & place in pan

Once pan is full, pour ench sauce to make sure each is coated

Sprinkle remaining cheese on top

Bake 25 min (at 350)

Cool 10 min before serving

Garnish and Enjoy!

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