Recipes May 2005 Neighbors CHICKEN ENCHILADAS

CHICKEN ENCHILADAS

CHICKEN ENCHILADAS
CHICKEN ENCHILADAS

CHICKEN ENCHILADAS

Ingredients

3 cups cooked chopped chicken
1 (8-ounce) package cream cheese, softened
1 cup plus 1 tablespoon milk, divided
1 teaspoon cumin
8-10 (8-inch) flour tortillas
1 (8-ounce) carton sour cream
1 can Southwest-style creamy chicken soup*
2 cups shredded Monterey pepper jack cheese

Preparation

In a bowl, combine chicken, cream cheese, 1 tablespoon milk and cumin. Spoon 2-3 tablespoons in the center of each tortilla. Roll up and lay seam side down in a 9- x 13-inch casserole dish. Combine remaining 1 cup milk with sour cream and soup. Pour over tortillas. Cover loosely with foil and bake at 350 degrees for 35 minutes. Sprinkle cheese over all and bake 5 minutes longer, or until cheese melts. Makes 8-10 servings. (*Sara uses Campbell’s Creamy Chicken Verde.)