Enchiladas

Tonight I made Chicken Enchiladas from the most recent copy of Taste of Home. I served the enchiladas with cilantro-lime rice, recipe thanks to lifeofadomesticgoddess.blogspot.com, with chips and guacamole. Pat and Lisa came over - we have no enchilada leftovers. I think everyone liked it. (I only served half of the recipe, because it's a big one, and froze the other half).

Chicken Enchiladas

1 (8oz) pkg cream cheese
2 T water
2 t onion powder
2 t ground cumin
1/2 t salt
1/4 t pepper
5 c diced, cooked chicken
20 flour tortillas (6 inch)
2 cans (10 3/4 oz) cream of chicken soup
2 c sour cream
1 c milk
2 cans (4 oz) chopped green chilies
2 c shredded cheddar cheese

Beat cream cheese, water, onion powder, ground cumin, salt and pepper. Stir in chicken.
Place 1/4 cup filling in each tortilla and place in 2 greased 9x13 inch pans, seam side down.
Combine sour cream, soup, milk and chilies. Pour over.
Bake at 350 degrees for 30-40 minutes.
Sprinkle cheese on top and bake for 5 minutes more.
Yield: 10 servings