Cream Cheese Chicken Enchiladas

I use this recipe if I need to feed a large group or if I want to take food to another family and still have some for us.

3-4 c. Chicken, cooked & shredded

2 (8 oz) pkgs. cream cheese

1 c. Sour Cream

¼ c. Onion, finely chopped

1 tsp. Chili Powder

1 tsp. cumin

2-3 c. Shredded Cheddar Cheese

1 can Rotel Tomatoes

Tortillas

2 (20 oz) cans Enchilada Sauce, red or green

In a sauce pan, melt cream cheese, all but 1 cup shredded cheese, and sour cream, when smooth add chili powder, cumin, rotel, onion, and chicken.

In 2 9x13” pans pour a small layer of enchilada sauce.  Spoon chicken mixture into the tortilla, roll and place seam side down in the pan.  Continue till the mixture is gone.  Pour the remaining sauce on, then top with cheese.  Bake uncovered at 350° for 20-25 minutes.

*If you really fill up the tortillas, you only need 1 9x13” and 1 9x9” OR cut it in half.

*This can also be made ahead of time or frozen.  Just bake covered and increase the baking time (45ish minutes for refrigerated).  Uncover for the last 5-10 minutes to let the cheese melt and bubble.