Today's 30 minute meal is Creamy Chicken Enchiladas a.k.a the best enchiladas you have ever made
Here is how you make 'em:
In a large mixing bowl, beat 1 pkg. cream cheese, 2 tbs. water, 2 tsp. ground cumin, 1/2 tsp. salt, 1/4 tsp. pepper, and 2 tsp. onion powder until smooth.
Now, stir in 2 or 3 boiled boneless skinless chicken breasts that you have chopped up.
Place a heaping spoonful down the center of a flour tortilla, roll up and place seam side down in a greased 13x9 baking dish.
In a bowl, combine 1 can cream of mushroom soup, 1 16oz. container of sour cream, 1 can of diced green chillies, 1/2 cup of milk and pour over the enchiladas.
Bake, uncovered at 350 for about 20 minutes, then cover with cheddar cheese and bake another 5 or so until the cheese is melted. It makes 10 enchiladas, and you can easily double the recipe for bigger dinners. Yall, this meal is soooo easy and soooo good that the first chance I got to take a picture of the finished product this is what it looked like...
It is literally a race to get your plate over here fast enough. YUMMY!! I hope you enjoy!!