Creamy Chicken Enchiladas

I've been making this recipe for....well, eight years now.  I first tasted it as one of my "New Mommy" meals.  Oh, how I loved getting the new mommy meals.  There's just something wonderful about sweet church ladies showing up at your doorstep with a hot meal.  Almost makes me want to have another baby.....ummm....well, maybe not.

This recipe was submitted to the Woven cookbook by Dee Dee Vasicek.

8 ounces cream cheese
1 Tbsp water
2 tsp. onion powder or minced onion
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
3 cups shredded chicken
8-10 flour tortillas
1 can cream of chicken soup
1 cup sour cream
1 cup milk
2 cups pepper jack cheese (we use colby jack - the boys don't like anything spicy)

In a bowl, beat cream cheese, water, onion powder, cumin, salt & pepper until smooth.  Stir in chicken.  Place 1/4 cup down center of each tortilla.  Fold envelope style and place seam side down in a greased 13 x 9 inch pan.  Combine soup, sour cream and milk.  Pour over enchiladas.  Bake uncovered at 350 degrees for 30-40 minutes.  Sprinkle with cheese and bake until melted.