Creamy Chicken Enchiladas

• 2 boneless skinless chicken breasts
• 1 tablespoon season salt
• 1 (14 1/2 ounce) can diced tomatoes with mild green chilies, undrained
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
• 1/8 cup 2% low-fat milk
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 0.5 (8 ounce) package cream cheese, cubed
• 10 flour tortillas, warmed (8 inches)
• 2 cups shredded Mexican blend cheese

1. Place chicken breasts into saucepan. Fill with water until breasts are covered. Add in season salt. Bring to a slow boil. Cover, reduce heat & simmer 20 minutes. Set aside & shred once cooled.
2. In a large bowl, combine the tomatoes, soups, milk and remaining seasonings. Transfer 1/2 the mixture into another bowl; add chicken and cream cheese.
3. Spread a thin layer of soup mixture into greased 13-in. x 9-in. baking dish.
4. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish.
5. Pour remaining soup mixture over tops. Sprinkle with cheese.
6. Bake uncovered, at 350u0b0 for 30-35 minutes or until heated through and cheese is melted.
7. TIP: Can freeze a casserole for up to 3 months! To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350u0b0 for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

chicken breasts, season salt, tomatoes, condensed cream, cheddar cheese soup, milk, ground cumin, chili powder, garlic, oregano, cream cheese, flour tortillas, blend cheese

Taken from www.food.com/recipe/creamy-chicken-enchiladas-511721 (may not work)