Creamy Chicken Enchiladas

This week has been filled with traveling, and therefore little cooking. I have had 4 interviews and 1 job fair lately. It wouldn't be so bad, but its a long drive across Houston during rush hour. I have had one job offer and I think I'll get another this week. I'm trying to hold out for the second offer with Magnolia ISD. Hopefully this week will be better (plus no school on Friday!!!!). Anyway, I've wanted to post these enchiladas for a while. They are so not the traditional enchiladas we are used to, but they are still tasty. My husband really likes them and they are easy to make.

Creamy Chicken Enchiladas

4 0z. cream cheese, softened

1 tbsp. water

1 tsp. onion powder

1/2 tsp. salt

1 tsp. ground cumin

1/4 tsp. pepper

2 1/2 cups diced cooked chicken

10 flour tortillas

1 can cream of chicken soup

1 cup sour cream

1/2 cup milk

1- 4oz can green chilies

1 cup shredded cheddar cheese

In a large mixing bowl, beat the cream cheese, water, and seasonings until smooth. Stir in chicken. Place 1/4 cup of chicken mixture down the center of each tortilla, roll up, and place seam side down in a greased 13x9x2 inch dish. 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.

By the way...I'm posting this from my couch on my new handy, dandy HP Netbook. I've never had a laptop, and I'm super excited. Hopefully I'll post more often now that I can do it from anywhere in the house (maybe).