Chicken Enchiladas (& Chicken Soup Recipe)

Prep time: about 30 minutes / Bake time: 30-40

Ingredients:
1 package (8 oz) cream cheese, softened
2 Tbl water
1/2 tsp salt
1/4 tsp pepper
2 cans Fri-Chik (diced)
16 flour tortillas (6 inches) room temperature
1/2 recipe "Chicken" Soup (recipe follows)
1 cup (8 oz) sour cream
1/2 cup milk
1 cup (8 oz) shredded cheddar cheese

Directions:
In a large mixing bowl, beat the cream cheese, water, salt and pepper until smooth. Stir in Fri-Chik.

Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9 baking dish. In a bowl, combine the soup, sour cream and milk; pour over enchiladas.

Bake uncovered at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. Yield: 8 servings.

"Chicken" Soup
Ingredients:
1/2 cup thinly sliced onions
1/4 cup melted margarine
1/2 cup flour
2 Tbl McKay's chicken seasoning
2 cups hot water
1 cup canned evaporated milk
1 tsp salt
1/2 tsp poultry seasoning

Directions:
Cook onions over low heat in melted margarine. Cook until onions are clear. Stir in flour. Dissolve McKay's chicken seasoning in hot water. Add broth to onion and flour mixture--stirring well. Add evaporated milk, salt, and poultry seasoning. Cook until thick. (Makes more than you need to equal 1 can of soup.)