Ingredients :
° 1 package (8 ounces) soft cream cheese
° 2 tablespoons water
° 2 teaspoons onion powder
° 2 teaspoons ground cumin
° 1/2 teaspoon salt
° 1/4 teaspoon pepper
° 5 cups cubed cooked chicken
° 20 tortillas flour (6 inches)
° 2 cans (10-1/2 ounces each) heavy cream of chicken soup undiluted
° 2 cups sour cream
° 1 cup 2% milk
° 2 cans (4 ounces) chopped green peppers
° 2 cups shredded cheddar cheese
Directions :
Preheat oven 350 degrees In a large bowl, whisk together cream cheese, water, onion powder, cumin, salt, and pepper until smooth. Chicken heart.Putting cup of chicken mixture in center of every tortilla.Roll up &; sew side down to 2 13 “x 9” bevel cuts. oven dishes.In bowl, mix soup, sour cream, milk // cayenne pepper; Pour on enchiladas.
Bake, uncovered, for 30-40 minutes or until completely heated through. Sprinkle with cheese. Baking about 5 min or to cheese has dissolved .
Enjoy !
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