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.

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