In a medium bowl, combine cream cheese, 1 tbsp. milk and taco seasoning;
add cooked and shredded chicken. Stir until well combined. Spoon about 3
tablespoons of the chicken mixture onto each tortilla near one edge; roll
up. Place filled tortillas, seam side down, in a rectangular baking dish.
Set aside. (You might now use all 12 tortillas.)
For sauce, in a medium
bowl, combine soup, sour cream, and 1 cup milk. Pour evenly over the
tortillas. Cover with foil. Bake in a 350F oven for about 35 minutes or
until heated through. Remove foil. Sprinkle enchiladas with cheese. Return
to oven; bake about 5 more minutes or until cheese melts.
Serving
Suggestions
Layer bottom of 9x13 with rice and serve with tortilla chips and corn
Originally Submitted
12/4/2008
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You can add this Creamy Chicken Enchiladas - White sauce recipe to your own private DesktopCookbook.
