Sour Cream Chicken Enchiladas

• 2 (10 1/2 ounce) cans cream of chicken soup
• 4 ounces diced green chilies, drained
• 12 cup skim milk
• 12 teaspoon ground cumin
• 1 cup light sour cream
• 2 cups cubed chicken, cubed
• 1 (8 ounce) package light cream cheese, softened
• 12 cup onion, chopped
• 48 inches flour tortillas
• 1 cup monterey jack cheese, shredded

1. Combine first 5 ingredients in blender and blend until smooth.
2. Set aside.
3. Mix chicken, cream cheese, and onions together.
4. Spread chicken mixture onto each tortilla.
5. Roll up and place seam side down in ungreased glass casserole dish.
6. Top with sour cream mixture and then cheese.
7. Cover and bake at 350 degrees for 30 minute.
8. Uncover the last 5 min of baking.

cream of chicken soup, green chilies, milk, ground cumin, light sour cream, chicken, light cream cheese, onion, flour tortillas, cheese

Taken from www.food.com/recipe/sour-cream-chicken-enchiladas-345906 (may not work)