Here is the link to the original recipe that I copied below.
Creamy Chicken Enchiladas
- 1 rotisserie chicken
- 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1/4 cup milk
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), cubed
- 20 flour tortillas (8 inches), warmed
- 4 cups shredded Mexican cheese blend
Directions
- Shred chicken and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3-1/2 cups to another bowl; add chicken and cream cheese.
- Spread 1/4 cup soup mixture into each of two greased 13-in. x 9-in. baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese.
- Bake one casserole, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
- To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (5 servings each).
Note - I made this again today but changed it up slightly. First, I made a half batch. I didn't use the cheddar cheese soup, but added in a container of Chobani plain greek yogurt, about 1/2 cup sour cream, and used a Southwest Seasoning blend instead of the other seasonings. I also only used about 3 ounces of cream cheese and about 1 cup of cheddar jack shredded cheese. I then layered it like a casserole - some sauce on bottom of pan, then flour tortillas, then sauce then flour tortillas, topped with a little shredded cheese. Very tasty and simple.
ReplyDelete