Simple Creamy Chicken Enchiladas

• 2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
• 2 cans (10-1/2 ounces each) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1/4 cup 2% milk
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 5 cups shredded rotisserie chicken
• 1 package (8 ounces) cream cheese, cubed and softened
• 20 flour tortillas (8 inches), warmed
• 4 cups shredded Mexican cheese blend

1. Preheat oven to 350u0b0. For sauce, mix first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce.
2. Spread 1/4 cup sauce into each of 2 greased 13x9-in. baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce over tops; sprinkle with cheese.
3. Bake, uncovered, 30-35 minutes or until heated through and cheese is melted.
4. Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Cover casserole with greased foil; bake until heated through and a thermometer inserted in center reads 165u0b0, about 45 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

tomatoes, condensed cream, cheddar cheese soup, milk, ground cumin, chili powder, garlic, oregano, rotisserie chicken, cream cheese, flour tortillas

Taken from www.tasteofhome.com/recipes/simple-creamy-chicken-enchiladas/ (may not work)