Chicken Enchiladas - new recipe

I am excited to try this recipe this week, maybe tomorrow or Tuesday. It is from our cousin Mandy (aka J Mom). I will report back after we give it the taste test.

Creamy Chicken Enchiladas

Prep: 30 min.

Bake 30-40 min.

1 package (8 ounces) cream cheese, softened

2 tablespoons water

2 teaspoons onion powder

2 teaspoons ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

5 cups diced cooked chicken

20 flour tortillas (6 inches), room temperature

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

2 cups (16 ounces) sour cream

1 cup milk

2 cans (4 ounces each) chopped green chilies

4 cups (16 ounces) shredded Monterey jack cheese, divided

In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken and two cups Monterey Jack cheese.Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes. In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.

Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with remaining cheese; bake five minutes longer or until cheese is melted.

Yield: 10 servings.

Recipe taken from Taste of Home April/May 2008