Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 3 oz (84 grm). package cream cheese (low fat); 1 tbsp (15 ml) milk; 1/2 tsp (2 ml) salt; 1/4 tsp (1 ml) ground cumin; 2 cups (475 ml) chopped cooked chicken; 6 8-inch flour tortillas; 1 can cream of chicken soup (reduced fat); 1 cup (225 ml) shredded cheddar cheese; 8 oz (224 grm). sour cream (low or non fat); fajita seasoning, to taste; **Low-/non-fat ingredients do not have a negative impact on the taste because of spices.; refried beans and spanish rice, serving suggestion

12 ingredients

13 steps

Ingredients

1 3 oz (84 grm). package cream cheese (low fat)
1 tbsp (15 ml) milk
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) ground cumin
2 cups (475 ml) chopped cooked chicken
6 8-inch flour tortillas
1 can cream of chicken soup (reduced fat)
1 cup (225 ml) shredded cheddar cheese
8 oz (224 grm). sour cream (low or non fat)
fajita seasoning, to taste
**Low-/non-fat ingredients do not have a negative impact on the taste because of spices.
refried beans and spanish rice, serving suggestion

Directions

1

Fry or bake chicken, season with fajita seasoning.
2

In bowl, combine cream cheese, milk, salt & cumin.
3

Add chicken and stir until well combined.
4

Spoon chicken mix into tortillas and roll up.
5

Place filled tortillas seam side down into greased baking dish.
6

In bowl combine soup, sour cream, and a splash of milk.
7

Pour mixture over chicken and sprinkle with some of the cheese.
8

Cover with foil, bake at 350 degrees (175 C.) for 35 minutes.
9

Remove foil, sprinkle with remaining cheese, return to oven for 5 minutes until cheese melts.
10

Serve with refried beans and spanish rice.
11

Can be made a day ahead.
12

After baking, it can be frozen and reheated.
13

Enjoy!