Simple Creamy Chicken Enchiladas

This recipe is gigantic. We totally halved it because our little family of three, even with a growing teenage boy, does NOT need 20 enchiladas. These were really good enchiladas though. Pretty sure when I've made enchiladas in the past, it was with canned/jar sauce and pretty simple. This made me feel like they were a bit more homemade.

• 2 cans (14.5 oz each) diced tomatoes with mild green chiles, undrained
• 2 cans (10.5 oz each) condensed cream of chicken soup, undiluted
• 1 can (10.75 oz) condensed cheddar cheese soup, undiluted
• 1/4 cup 2% milk
• 1 Tbsp ground cumin
• 1 Tbsp chili powder
• 2 tsp garlic powder
• 2 tsp dried oregano
• 5 cups shredded rotisserie chicken
• 1 package (8 oz) cream cheese, cubed and softened
• 20 8-inch flour tortillas, warmed
• 4 cups shredded Mexican cheese blend

Preheat oven to 350 degrees. For sauce, mix the first eight 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 2 greased 13 x 9 inch 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, 30-35 minutes or until heated through and cheese is melted. Recipe can be covered and frozen up to three months. Thaw in refrigerator overnight and remove from refrigerator 30 minutes before baking. Bake, covered, about 45 minutes and then uncovered for another 5-10 minutes. 

Serves 10

Prep Time: 30 minutes

Total Time: 1 hour

Recipe from Taste of Home