My kids loved them and ate every bite on the plate. Thumbs up!
Best Creamy Enchiladas
4 boneless skinless chicken breasts (I used two packages of Cooked Grilled Chicken, Southwest Flavor)
1 8oz block cream cheese, softened
2 teaspoon dried onion
1 tsp garlic powder
1 - 2 tsp fajita seasoning
1/2 tsp black pepper
1 cup of mozzarella cheese
8 - 12 flour tortillas, room temperature
2 cans of cream of chicken soup
2 cups of sour cream (16 oz container)
1 cup milk
1 can of Ro-tel tomatoes with green chilies
2 cups of shredded cheddar cheese
In a large mixing bowl, mix together well, cream cheese, dried onions, garlic powder, fajita seasoning, and pepper. Stir in the cubed chicken and mozzarella cheese.
In another large mixing bowl, combine soup, sour cream, milk, and ro-tel. Mix until smooth and blended.
Spray large baking dish (i use the large pyrex) with non stick cooking spray. Then spread a little of the soup mixture over the bottom. About 1/2 cup or so. Just enough to lightly cover the bottom.
Roll enchiladas with chicken mixture and lay in baking dish seam down.
When all are in the pan, top with soup mixture.
Bake in 350 preheated oven. (uncovered) Bake for about 40 minutes.
Remove and top with cheddar cheese, place back in the oven and cook for about 10 to 15 minutes.