Chicken or Turkey Enchiladas

1/2 C Onion, chopped

Cook in enough slow boiling water to cover, five minutes, drain. 

Mix together:

1/2 8 oz pkg Cream Cheese

1 T Water

Salt and Pepper

1 t Ground Cumin

4 C cooked Turkey or Chicken, shredded

Lay out 12 tortillas and divide the mixture amongst them. About 1/4 Cup each. 

Roll up the tortilla; tuck under the ends and put seam side down in a 9x12 baking dish that has been sprayed with Pam. Note:  I usually cut and discard about 1/3 of each tortilla; otherwise, there is too much tortilla. Also, l put 8 tortillas down the center of the dish and two on each side. Dish will be full!

Mix together:

1 can Cream of Chicken soup

1 C Milk

1 can Green Chilies

Pour mixture over tortillas.  Top with some diced red pepper. Bake, covered, in a 350* oven for 40 minutes.  Sprinkle with shredded Cheddar Cheese and parsley. Return to oven, uncovered, for 5 minutes to melt cheese.