Creamy Chicken Enchiladas

Source: Emily
Description: SERVINGS: 10 CATEGORY: Main Dish METHOD: Baked TIME: Prep: 30 min. Bake: 35 min.

Ingredients:

1 package (8 ounces) 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 flour tortillas (6 inches), room temperature 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted 2 cups (16 ounces) sour cream 1 cup milk 2 cans (4 ounces each) chopped green chilies 2 cups (8 ounces) shredded cheddar cheese

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Instructions:

In a large 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 13-in. x 9-in. baking dishes. In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.

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