“Chicken enchiladas baked in a creamy, cheesy sauce are perfect for a family dinner or for a fiesta. They are so easy to make with just a few ingredients. Gather everyone in the kitchen for some cooking fun!” - Sallie Kinard of Texas Cottage
Preheat oven to 350°F.
Spray 13x9 inch baking pan with nonstick cooking spray.
In medium bowl, mix together soup, sour cream, milk, green chiles, and cumin. Set aside.
In another bowl, mix together shredded chicken, softened cream cheese, and ½ cup soup mixture.
Heat about 1 tablespoon oil in a small skillet over medium heat.
Place one corn tortilla in hot oil for a few seconds, turn and heat the other side. Remove to paper towels.
Spread one heaping tablespoon of chicken mixture down the center of the tortilla, roll up, and place seam-side down in baking pan.
Repeat with the other tortillas, adding more oil to skillet as needed.
Spread remaining soup mixture over the enchiladas.
Sprinkle with shredded cheese.
Cover with aluminum foil and bake at 350°F for 25 minutes.
Remove foil and bake another 5 minutes until cheese is melted and enchiladas are bubbly.
Serve with extra sour cream and sliced green onions.
Sallie is a native Texan who loves cooking for her family. Her cooking is influenced by the great variety of cultures in Texas, as well as some great country cooking.
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