Ingredients1 package (8 ounces) 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
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) Daisy Brand® Sour Cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chilies
2 cups (8 ounces) shredded cheddar cheese

Directions

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

Place 1/4 cup chicken mixture down the center of each tortilla. 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.

Bake, uncovered, at 350° for 30-40 minutes or until heated