Creamy Chicken Enchiladas

These were delicious and easy to make. And what's even better is it makes one casserole for the freezer. I did not use the diced tomatoes with green chilies because I don't care for green chilies. I used the petite diced tomatoes instead.

Ingredients1 rotisserie chicken
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup 2% milk
1 tbsp ground cumin
1 tbsp chili powder
2 tsp garlic powder
2 tsp dried oregano
1 package (8 ounces) cream cheese, cubed
20 flour tortillas (8 inches), warmed
4 c shredded Mexican cheese blend

DirectionsShred chicken and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3-1/2 cups to another bowl; add chicken and cream cheese.
Spread 1/4 cup soup mixture into each of two greased 13-in. x 9-in. baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese.
Bake one casserole, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months. I wrote out the instructions below and taped them to the outside of the casserole before putting in the freezer.

To use frozen casserole
Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Yield: 2 casseroles (5 servings each).

Recipe courtesy- Simple Delicious