Creamy Chicken Enchiladas (Enchiladas Suizas)

Prep: 25 min | Cook: 35 min | Yield: 10 servings, 2 enchiladas each

Ingredients

• 1 rotisserie chicken
• 2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained
• 2 (10 3/4 ounces) cans condensed cream of chicken soup, undiluted
• 1 (10 3/4 ounce) can condensed Cheddar cheese soup, undiluted
• 1/4 cup milk
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1 (8 ounce) package cream cheese, cubed
• 20 (8 inch) flour tortillas warmed
• 4 cups shredded Mexican cheese blend

Instructions

1. Heat oven to 350 degrees F. Grease 2 (13 x 9 inch) baking dishes.
2. Remove meat from bones; discard bones. Shred chicken with two forks and set aside.
3. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3 1/2 cups to another bowl; add chicken and cream cheese.
4. Spread 1/4 cup soup mixture into each of the two prepared baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes.
5. Pour remaining soup mixture over tops; sprinkle with cheese.
6. Bake, uncovered, for 30 to 35 minutes or until heated through and cheese is melted.

Notes

Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Heat oven to 350 degrees F. Cover casserole with foil; bake 45 minutes or until heated through and a thermometer inserted in center reads 165 degrees F. Uncover; bake 5 to 10 minutes longer or until cheese is melted.