Creamy Chicken Enchiladas

• servings: 2 servings; 4 enchiladas
• active time: Prep: 30 minutes
• total time: 1 hour

Ingredients

1 package (8 ounces) of cream cheese, softened

1/2 teaspoon of onion powder

1/2 teaspoon of ground cumin

1/8 teaspoon of salt

1/8 teaspoon of pepper

2 cups (8 oz) of pulled cooked chicken (or beef)

4 Corn tortillas (6 or 7 inches), room temperature (flour tortillas can become mushy)

---------------------------

1 can (10-1/2 ounces each) of condensed cream of chicken soup or cream of chicken and mushroom soup, undiluted

1/2 cup of sour cream

1/2 cup of whole milk

1 can (4 ounces) of chopped green chiles

1/2 cup of shredded cheddar cheese or cheddar/asedaro taco blend

Directions

Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.

Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11x7-in. baking dish. You may need to squeeze them a little narrower to make them taller and allow the sauce to run down between them. 6-inch tortillas fit the pan, but I use 7" tortillas and trim 1/2 off both the ends. This squares them up and allows them to fit the pan.

In a medium bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.

Bake, uncovered, 30 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.