Creamy Chicken Enchilada

INGREDIENTS 

• 1 tub (230 g) cream cheese, softened
• 30 ml (2 tablespoons) water
• 10 ml (2 teaspoons) onion powder
• 10 ml (2 teaspoons) ground cumin
• 2.5 ml (½ teaspoon) salt
• 1.5 ml (¼ teaspoon) pepper
• 4 – 5 cups diced cooked chicken
• 10 flour tortillas, room temperature
• 1 cans (410 g) condensed cream of chicken soup, undiluted
• 250 ml (1 cup) sour cream
• 250 ml (1 cup) milk
• 1 green pepper, finely chopped (or if you like hot – 1 jalapeno, finely chopped – pips removed)
• 375 ml (1½ cups) cheddar cheese, grated

METHOD

Combine soup, sour cream, milk, salt and pepper in a mixing bowl. Cover the bottom of the Large Rectangular Roaster with a little bit of the sauce mixture – keep the rest to pour over the enchiladas. Beat cream cheese, water, onion powder, cumin, salt and pepper in a large enough bowl, until smooth. Stir in chicken. Place about a ¼ cup of chicken mixture down the centre of each tortilla. Roll up and place seam side down in the Large Rectangular Roaster. Pour the rest of the sauce over the enchiladas. Sprinkle with cheese. Put in a cold oven – turn on at 160 ºC and bake, uncovered, for 30-40 minutes or until heated through.

BESTANDDELE

• 1 bakkie (230 g) roomkaas, saggemaak
• 30 ml (2 eetlepels) water
• 10 ml (2 teelepels) uiepoeier
• 10 ml (2 teelepels) gemaalde komyn
• 2,5 ml (½ teelepel) sout
• 1,5 ml (¼ teelepel) peper
• 4 – 5 koppies gekookte hoender in blokkies gesny
• 10 tortillas teen kamertemperatuur
• 1 blikkie (410 g) condensed cream of chicken soup, undiluted
• 250 ml (1 koppies) suurroom
• 250 ml (1 koppie) melk
• 1 groen soetrissie, fyn gekap (of as jy van warm hou – 1 jalapeno, fyn gekap – pitte verwyder)
• 375 ml (1½ koppies) cheddarkaas, gerasper

METODE

Meng sop, suurroom, melk, sout en peper in ‘n mengbak. Bedek die onderkant van die Large Rectangular Roaster met ‘n bietjie van die sousmengsel – hou die res om oor enchiladas te gooi. Klits roomkaas, water, uiepoeier, komyn, sout en peper in ‘n groot genoeg bak tot glad. Roer hoender by. Plaas ongeveer ‘n ¼ koppie hoendermengsel in die middel van elke tortilla. Rol op en plaas naatkant na onder in die Large Rectangular.
Gooi die res van die sous oor die enchiladas. Strooi kaas oor. Sit in koue oond – skakel aan by 160 ºC en bak, onbedek, 30-40 minute of tot deurwarm.