1/4 c. chopped onion
Nonstick spray coating
1/2 of an 8 oz. pkg. light cream cheese, softened
1 tbsp. water
3/4 tsp. ground cumin
Salt (optional)
4 c. chopped, cooked chicken (or turkey)
12 (6 in.) flour torilla
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) carton sour cream
1 c. milk
1/2 c. shredded sharp Cheddar cheese
1 or 2 tbsp. jalapeno peppers

In a small skillet, cook onion in a small amount of water over medium heat until tender; drain. Spray a 13 x 9 x 2 baking dish with spray coating. In a small mixing bowl, stir together cream cheese, water, cumin and salt. Stir in cooked chicken and onion.

Meanwhile, warm tortillas (350 degree oven, wrapped in foil, for 15 minutes or microwave cook on high for 30 to 60 seconds, wrapped in paper towels). Spoon 1/4 cup mixture onto each tortilla. Roll up, place seam side down in baking dish. For sauce; combine soup, sour cream, milk and chopped chili peppers. Pour over enchiladas.

Bake, covered with foil in 350 degree oven about 30 to 40 minutes. Sprinkle with Cheddar cheese. Bake uncovered for 5 minutes. Enjoy.