Creamy Chicken Enchiladas

Modified from Taste of Home

1 pkg 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 (I didn't need this many)

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

2 cups (16 oz) sour cream

1 cup milk

2 cans (4 ounces each) chopped green chilies

2 cups (8 ounces) shredded cheddar cheese (I think this needed more)

In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth (once it was softened, I was able to do with a spatula and just really smeared it up). Stir in chicken.

Place 1/4 cup chicken mixture down the center of each tortilla (I didn't get this many enchiladas). 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 (I found the ratio of topping to enchiladas was pretty high).

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

Makes 10 servings.