Chicken Enchiladas

4oz cream cheese, softened
1 tbsp water
1 tsp onion powder
1 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
2 1/2 cups cooked chicken, cubed
10 flour tortillas, 6"
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 can chopped green chilies
1 cup shredded cheddar cheese

In a large mixing bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.

Place 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 9x13 baking dish.

In a bowl, combine soup, sour cream, milk and chilies. Pour over enchiladas.

Bake uncovered at 350 for 30-40 minutes. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. Serve over Spanish rice.