Creamy Chicken Enchiladas

Prep:30 min            Bake: 30 min
Yield: 2 casseroles (5 servings each)

Ingredients:
1 rotisserie chicken (I normally use 2-3 largish chicken breasts and simmer them in water, and then shred them)
2 cans (14-1/2 oz. each) diced tomatoes with mild green chilies, undrained
2 cans (10-3/4 oz each) condensed cream of chicken soup
1 can (10-3/4 oz) condensed cheddar cheese soup
1/4 cup milk
1 Tbs ground cumin
1 Tbs chili powder
2 tsp garlic powder
2 tsp dried oregano                                                                                   1 pkg (8oz) cream cheese, cubed
20 flour tortillas (8in), warmed
4 cups Mexican cheese blend

Method:
Shred the chicken set aside.  In a large bowl, combine tomatoes, soups, milk and seasonings.  Transfer 3 cups to another bowl; add the chicken and cream cheese to the remaining sauce.
Place 1/3 cup of chicken mixture down the center of each tortilla.  Roll up and place seam side down in greased baking dishes.  Pour soup mixture over the tops and sprinkle with cheese.
Bake one casserole, uncovered, at 350* for 30-35 min or until heated through and cheese is melted.
**This casserole can be frozen for up to 3 months.  To use frozen thaw in fridge overnight. Cover and bake at 350* for 45 min.  Uncover and bake for 5-10 min longer or until heated through and cheese is melted