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.

This makes a huge batch of enchiladas so I cut the recipe in half, but these are really tasty!