Ingredients
1 package (8 ounces) cream cheese, softened2 tablespoons water2 teaspoons onion powder2 teaspoons ground cumin1/2 teaspoon salt1/4 teaspoon pepper5 cups diced cooked chicken20 flour tortillas (6 inches), room temperature2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted2 cups sour cream1 cup 2% milk2 cans (4 ounces each) chopped green chiles2 cups shredded cheddar cheese
Preparation
Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
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.
Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
