4-8 oz. cream cheese (depending on how much you want)
1 t. ground cumin
1/8 t. salt
1 c. chopped chicken
12 (8in.) flour tortillas
1/2 c. shredded cheese
1 (8 oz.) tub sour cream
1 (10 1/4 oz.) can cream of chicken soup
1 c. skim milk
Wrap tortillas in foil and place in warm oven to make them more flexible.
Blend cream cheese, 1 T. water, cumin, salt and pepper.
Stir in chicken.
Spray a 3 qt. rectangular baking dish with nonstick coating.
Spoon about 1/4 c. of chicken mixture onto each tortilla.
Roll up and place seam side down in baking dish.
Combine soup, sour cream, and milk.
Pour over enchiladas.
Bake covered at 350 for 40 minutes.
Sprinkle cheese on top and bake 5 more minutes.