8 oz. Pkg. Cream cheese, softened
2 Tablespoons Water
1/4 Cup Milk
2 cups cubed, cooked chicken
4 oz. (1 cup) shredded Monterey jack cheese
8 oz. Pkg. Large corn tortillas
10 oz. Can mild enchilada sauce
Heat oven to 375°F.
In large bowl, combine cream cheese and milk. Stir in chicken and ½ cup cheese. Spoon ¼ cup down centers of each tortilla; roll up. Place seam down in un-greased 13x9 inch (3 quart) baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.