Step 1. | Sauce: Combine the milk, soup, sour cream, and chilies in a bowl. Mix thoroughly and set aside. |
Step 2. | Cook the chicken until thoroughly done, and then dice.
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Step 3. | Brown the onions in the oil in a skillet. |
Step 4. | Warm the tortillas (wrapped in foil) in an oven at 350 degrees for approximately 10 minutes to soften them. |
Step 5. | Filling. In a large bowl, combine the water, pepper, cream cheese, cumin and salt. Add the cooked chicken and onion to the mixture and stir several times. |
Step 6. | Assemble Enchiladas. Each tortilla will get about ¼ cup of the filling, spread evenly in the center. Now, roll each tortilla up and place in an oven ready baking dish. |
Step 7. | Spread sauce over all of the enchiladas and cover with foil. Place in oven for approximately 40-45 minutes. Add cheese to the top of the dish and bake uncovered for about 3-5 minutes or until cheese is melted. |