Filling: 8 oz. Cream Cheese - room temp 2 T. Water 2 tsp. Onion Powder 2 tsp. Ground Cumin 1/2 tsp. Salt 1/4 tsp. pepper 3 cups shredded cooked Chicken (Roasted or rotisserie) 8-10 small flour Tortillas Cream Sauce: 2 cans Cream of Chicken 2 cups Sour Cream 1 cup Milk 2 cans Green Chili's

In separate bowl mix all the cream sauce ingredients whisking well. In al 9x13 baking dish, place some of the cream sauce in the bottom of the pan just to coat... Heat the tortillas in microwave a few seconds to soften them up, so they don't crack when rolling... Divide the filling between the tortillas, roll and place in pan seam side down. Cover the filled enchiladas with the remaining cream sauce. Bake at 350° for 40 minutes ....Sprinkle with 1-2 cups of shredded cheddar cheese and bake an additional 5 minutes or until melted and bubbly