The BEST Enchiladas

Happy Tuesday! Hope you had a great day! Our day was good. We ran to town, picked up a few things we needed. Then just spent the day here at home.

For dinner though, I made the BEST Creamy Chicken Enchiladas ever!

This is my recipe. I have changed and adopted it to fit us, and came out with the best results ever!


Patty's BEST Creamy Chicken Enchiladas

4 boneless skinless chicken breasts (Flattened and grilled with fajita seasonings and black pepper), cubed

1 8oz block cream cheese, softened
2 teaspoon dried onion
1 tsp garlic powder
1 - 2 tsp fajita seasoning
1/2 tsp black pepper
1 cup of mozzarella cheese



8 - 12 flour tortillas, room temperature



2 cans of cream of chicken soup
2 cups of sour cream (16 oz container)
1 cup milk
1 can of Ro-tel tomatoes with green chilies
2 cups of shredded cheddar cheese



In a large mixing bowl, mix together well, cream cheese, dried onions, garlic powder, fajita seasoning, and pepper. Stir in the cubed chicken and mozzarella cheese.



In another large mixing bowl, combine soup, sour cream, milk, and ro-tel. Mix until smooth and blended.



Spray large baking dish (i use the large pyrex) with non stick cooking spray. Then spread a little of the soup mixture over the bottom. About 1/2 cup or so. Just enough to lightly cover the bottom.



Roll enchiladas with chicken mixture and lay in baking dish seam down. When all are in the pan, top with soup mixture. Bake in 350 preheated oven. (uncovered) Bake for about 40 minutes. Remove and top with cheddar cheese, place back in the oven and cook for about 10 to 15 minutes.

I tell you these have soared to the top of our list, as a favorite meal! Hubby isn't a huge fan of chicken enchiladas, and says these are the BEST ever! He asked if they could move to a favorite dish of his!

Hope you enjoy them!

Hope everyone has a wonderful night! Sweet Dreams!!

Hugs and Blessings,