MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Simple Creamy Chicken Enchiladas
Categories: Poultry, Vegetables, Cheese, Chilies, Herbs
     Yield: 10 Servings

    29 oz Diced tomatoes with green
          - chilies (2 cans); undrained
    21 oz Cream of chicken soup
          - (2 cans); undiluted
10 3/4 oz Can cheddar cheese soup;
          - undiluted
   1/4 c  Milk
     1 tb Ground cumin
     1 tb Chilli spice mix
     2 ts Garlic powder
     2 ts Dried oregano
     5 c  Rotisserie chicken; shredded
     8 oz Cream cheese; in cubes,
          - softened
    20    Flour tortillas (8");
          - warmed
     4 c  Shredded Mexican cheese
          - blend

 Set oven @ 350°F/175°C.

 For sauce, mix the first 8 ingredients. For filling, in a large
 bowl, mix chicken and cream cheese until blended; stir in
 3-1/2 cups sauce.

 Spread 1/4 cup sauce into each of two greased 13x9" baking dishes.
 Place 1/3 cup filling down the center of each tortilla; roll up and
 place seam side down in baking dishes. Pour remaining sauce over
 tops; sprinkle with cheese.

 Bake, uncovered, 30 to 35 minutes or until heated through and
 cheese is melted.

 Recipe by Melissa Rogers, Tuscaloosa, Alabama

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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