Creamy Chicken Enchiladas

1 pkg cream cheese, softened

2 T. water

2 t. onion powder

2 t. ground cumin

1/2 t. salt

1/4 t. pepper

5 C. cooked, diced chicken

20 (6 inch) flour tortillas

2 cans condensed cream of chicken soup

2 C. sour cream

1 C. milk

2 cans chopped green chilies

2 C. shredded cheddar cheese

In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt & pepper until smooth. Stir in chicken. Place 1/4 cup of mixture down the center of each tortilla. Roll up and place seam side down in two greased 9x13 baking dishes. In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted.
Recipe from {Amberlee}