MSGID: 1:18/200.0 68dea14c   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Creamy Chicken Enchiladas   
    Categories: Poultry, Vegetables, Cheese, Breads, Chilies   
         Yield: 10 Servings   
       
         8 oz Cream cheese; softened   
         2 tb Water   
         2 ts Onion powder   
         2 ts Ground cumin   
       1/2 ts Salt   
       1/4 ts Pepper   
         5 c  Diced cooked chicken   
        20    (6") flour tortillas; room   
              - temp   
        21 oz (2 cans) cream of chicken   
              - soup; undiluted   
         2 c  Sour cream   
         1 c  Milk   
         8 oz (2 cans) chopped green   
              - chilies   
         2 c  Shredded cheddar cheese   
       
     Set oven @ 350ºF/175ºC.   
        
     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 2 greased   
     13x9-in. baking dishes. In a large bowl, combine soup,   
     sour cream, milk and chiles; pour over enchiladas.   
        
     Bake, uncovered, 30-40 minutes or until heated through.   
     Sprinkle with cheese; bake 5 minutes longer or until   
     cheese is melted.   
        
     Pat Coffee, Kingston, Washington   
        
     Makes: 10 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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