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There is nothing more delightful to the taste buds than a pan full of creamy, cheesy chicken enchiladas. Think you don't have enough time in your day to make them from scratch? This simple and time saving recipe will have you serving them up any day of the week.

What you will need:
1 package softened cream cheese
1 tablespoon ground cumin
1\8 teaspoon salt
2 cups cooked chopped chicken
6 8 inch tortillas
1 can cream of chicken soup
2 cups milk
8 jalapeno peppers chopped
1 cup shredded monterrey jack cheese (4 ounces)
1 small carton sour cream

Preheat oven to 350 degrees. Combine sour cream and cream cheese in a small bowl and set aside. Mix 1 cup of milk, salt and cumin in a medium bowl. Add chicken and stir together until well combined. Spoon chicken mixture onto each tortilla, spreading to the edges. Roll tortilla up and place seam down in a greased casserole dish. Combine soup with 1 cup milk. Add jalapeno and mix with sour cream mixture. Pour evenly over enchiladas. Cover with foil. Bake for 35 minutes. Remove and sprinkle with cheese. Return to the oven until cheese melts. This recipe makes about 4 servings.