Creamy Chicken Enchiladas

From Taste of Home, submitted by Pat Coffee.

• Ready In: 45 mins
• Serves: 10
• Yields: 20 enchiladas

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2  tablespoons water
• 2  teaspoons onion powder
• 2  teaspoons ground cumin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 5  cups  diced  cooked chicken
• 20 (6 inch)  flour tortillas
• 2 (10 3/4ounce) cans  cream of chicken soup
• 16  ounces sour cream
• 1  cup milk
• 2 (4 ounce) cans  chopped green chilies
• 8  ounces  shredded cheddar cheese

Directions

1. In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. Place 1/4 cup down the center of each tortilla; roll up and place seam side down in two greased 13x9 baking dishes. Combine the soup, sour cream, milk and chiles; pour over the enchiladas.
2. Bake uncovered at 350 for 30 - 40 minutes or until heated through. Sprinkle with cheese and bake 5 minutes longer, or until cheese is melted.