Shelly's Recipe

CREAM CHEESE CHICKEN ENCHILADAS

Category: Casseroles - Chicken and Turkey

2 (10-ounce) can diced tomato and green chiles (drain only one can, see instructions)
4 cups chopped cooked chicken
1 (8-ounce) package cream cheese, very soft
1 teaspoon ground cumin (can use more)
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper, or to taste
5 green onions, chopped
Seasoned salt and fresh ground black pepper, to taste
2 cups sour cream
6 to 8 (12-inch) flour tortillas
1-1/2 cups shredded Cheddar or Monterey Jack cheese

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.

Drain one can only of diced tomatoes and chilies in a strainer,

In a bowl combine the cream cheese with cumin, garlic powder and cayenne then mix in one can of the drained diced tomato and green chiles with chopped chicken and green onions, then season with salt and pepper to taste.

In another bowl mix remaining can undrained diced tomato and green chiles with the sour cream; set aside.

Arrange chicken mixture evenly down center of tortillas; roll up then place seam side down in the baking dish. Bake covered for 30 minutes. Remove from oven then pour the sour cream mixture over enchiladas. Top with cheese; return to oven and bake 10 more minutes, then let stand 15 minutes. Yield 6 Enchiladas (you may get one or two more depending on the amount of filling)

NOTE: One jar of medium or mild salsa drained will work well in place of the drained tomatoes with chilies for the chicken mixture