We had this at Sunday dinner and everyone seemed to like them. The recipe is from an old Taste of Home magazine.
1 8 oz pkg cream cheese, softened
2 T water
2 tsp onion powder
2 ts ground cumin
1/2 tsp salt
1/4 tsp pepper
5 c diced cooked chicken
20 flour tortillas ( 6 in), room temperature
2 cans cream of chicken soup, undiluted
2 c sour cream
1 c milk
2 4 oz cans diced green chilies
2 c shredded cheddar cheese
In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt, and pepper until smooth. Stir in chicken.
Place 1/4 c chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9" 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. YIELD: 10 servings.
NOTE: I doubled the cream cheese, water, onion powder, cumin, salt and pepper. I used shredded chicken instead of diced and the original amount seemed too dry to me. (Not like Rob's dry chicken though).