8 oz cream cheese
2 Tbs water
2 tsp onion powder
2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
5 cups cooked chicken
10-12 tortillas
1-2 cans of diced green chilies
2 cans cream of chicken soup
2 cups sour cream
1 cup milk
2 cups grated cheese

Cream together cream cheese, water, onion powder, cumin, salt, and pepper. Stir in chicken. Roll into enchiladas. Use remaining ingredients, other than the cheese, to make a sauce. Pour over enchiladas. Bake at 350 for 30-40 minutes. Sprinkle with cheese. Bake until melted.