I got this recipe from a Taste of Home recipe book. I tweeked the original recipe a tad so this is my version. It fed me, my husband and my mom, we aren't skinny and we pigged out. lol This is absolutely delicious and I wanted it right away after I made it the first time.
1In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. In a large bowl, combine the soup, sour cream, milk and rotel; pour over enchiladas.
Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.