8 oz. pkg. cream cheese, softened
2 T. water or milk
2 t. onion powder
2 t. ground cumin
½ t. salt
¼ t. pepper
5 cups diced cooked chicken
20 (6-inch) flour tortillas, room temperature
2 cans (10-¾ ounces each) cream of chicken soup, undiluted
2 cups (16 oz.) sour cream
1 cup milk
2 cans (4 oz. each) chopped green chilies
2 cups (8 oz.) shredded cheddar cheese

In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in the chicken.

Place ¼ cup of the mixture down the center of each tortilla. Roll up and place seam side down in 2 greased 13x9 baking dishes. In a large bowl, combine the soup, sour cream, milk and chilies; pour over the enchiladas.

Bake, uncovered, at 350* for 30-40 minutes or until heated through. Sprinkle with shredded cheese; bake 5 minutes longer or until cheese is melted. Garnish as desired.

Yields 10 servings, 2 enchiladas per serving.