Okay, people, you have GOT to try this recipe. If you love mexican as much as we do, this will most definitely be a hit for your family! AND it is super easy to fix.
The thing I love about it...besides the awesome taste...it that it makes 2-13x9" recipes; one for now and one you will freeze for later. Enjoy!
Creamy Chicken Enchiladas:
1 rotisserie chicken (or 1 bag frozen chicken breasts, cooked)
2 cans (14-1/2 oz each) Rotel diced tomatoes and green chilies, undrained
2 cans condensed cream of chicken soup, undiluted
1 can condensed cheddar cheese soup, undiluted
1/4 cup milk
1 Tbsp. ground cumin
1 Tbsp. chili powder
2 tsp. garlic powder
2 tsp. dried oregano
1-8 oz pkg cream cheese, cubed
20 medium-size flour tortillas, warmed
4 cups shredded Mexican cheese
Shred chicken and set aside. In a large bowl, combine tomatoes, soups, milk and seasonings. Transfer 3-1/2 cups to another bowl; add the chicken and cream cheese.
Spread 1/4 cup soup mixture into each of two greased 13x9" baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese.
Bake one casserole, uncovered, at 350 for 30-35 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350 for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
