Cream Chicken Enchiladas

 1 pkg (8 oz) cream cheese, softened

2 Tbsp water

2 tsp onion powder

2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

5 cups diced cooked chicken

20 flour tortillas (6 inches), room temperature

2 can (10 oz each) cream of chicken soup

2 cups sour cream

1 cup milk

2 cans (4 oz) chopped green chiles

2 cups shredded cheddar cheese

1.  Preheat oven to 350 degrees.  In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth.  Stir in chicken.

2.  Place 1/4 cup chicken mixture down the center of each tortilla.  Roll up and place seam side down in two greased 13x9 inch baking dishes.  In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.

3.  Bake, uncovered, 30-40 minutes or until heataed through.  Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.