Great New Recipe

I love white chicken enchiladas, but have never found a recipe that wasn't too spicy and too time consuming until NOW. We had friends for supper and I tried it out on them. I realize that it is never smart to try out new recipes on company, but it was the kind of company that you could order pizza with if all else failed and we would just have more to laugh about when we got together the next time. So I felt pretty confident it would all work out alright. And it did! They turned out so good in fact that I felt I should pass on the recipe so you can try it out on your family too...

Creamy Chicken Enchiladas
Prep: 30 min. Bake 30-40 min.

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1 cup milk
2 cans (4 ounces each) chopped green chilies
4 cups (16 ounces) shredded Monterey jack cheese, divided*

In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper ntil smooth. Stir in chicken and two cups Monterey Jack cheese.

Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes.

In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.

Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with remaining cheese; bake five minutes longer or until cheese is melted.

Yield: 10 servings. (Yes, it appears to make a large amount, but four adults consumed one pan!)

* I love Monterey Jack cheese, and lots of it, so I made a change to the original recipe. The original recipe called for 2 cups (8 ounces) shredded cheddar cheese. The cheese was used for topping at the end only and none mixed in to the chicken mixture. Feel free to try it either way but if you like cheese and a super creamy texture, try it the way we did - you are sure to love it!

Recipe taken from Taste of Home April/May 2008