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Creamy Chicken Enchiladas (Enchiladas Suizas)

Ingredients

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 30-35 minutes or until heated through and cheese is melted.

Prep time: 25 mins | Cook time: 35 mins | Yield: 10 servings

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 5-10 minutes longer or until cheese is melted.

Other Southwestern enchilada recipes you may like...

Chicken and Sour Cream Enchiladas
Lazy Pork Enchiladas with Red Sauce
San Antonio River Walk Enchiladas
Tex Mex Truckstop Enchiladas


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