Keep extra sour cream, salsa, green onions and shredded cheese on hand for topping off each serving.
2 10-3/4 oz. cans cream of chicken soup
4-oz. can diced green chiles, drained
1/2 c. milk
1/2 t. ground cumin
1 c. sour cream
2 c. cooked chicken, cubed
3-oz. pkg. cream cheese, softened
1/4 c. onion, chopped
12 10-inch flour tortillas
1 c. Monterey Jack cheese, shredded
Combine the first 5 ingredients in a blender; blend until smooth. Set aside. Mix chicken, cream cheese and onion together; spread one to 2 tablespoons chicken mixture onto each tortilla. Roll up; place seam-side down in an ungreased 13"x9" baking pan. Top with sour cream mixture; sprinkle with cheese. Cover; bake at 350 degrees for 30 minutes. Uncover the last 5 minutes of baking. Makes 12 servings.
Keep sides a snap to make...toss coleslaw with Italian salad dressing or drizzle cucumber and onion slices with a sprinkle of balsamic vinegar. Crisp and delicious!