Creamy Enchiladas

 Taste of Home

1/2-1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature

1/2 stick butter with 1/2c flour add broth or milk or (2 cans of cream of condensed soup)
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

1 can of green chile sauce to pout on top of enchiladas

1. Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
2. Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in 2 greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.
3. Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

StoveTop Enchiladas and Guacamole

Part 1
Broil veggies in oven- for 15min till lighty toasted (or can do on stove top, I just like the crispness of the veggies while they are broiled)
oil
salt and pepper
zesty seasoning mix
onions (sliced into strips)
garlic
all colors of peppers


Part 2
On stove top-
tortillas
enchilada sauce
canned chicken
black beans
optional (canned chicken or turkey)
cheese

Heat oil to lightly tan tortillas, take off from stove. Layer in tortillas onion &  pepper mixture from above, beans, canned meat, a spoonful of enchilada sauce and cheese. Roll back up and put in pan to heat up and pour more enchilada sauce on top and cheese

Part 3
Guacomole
1 avocado
dash lemon juice
salt and pepper
1/4c diced tomatoes
garlic

Could freeze the tortillas with filling inside after been cooked.