Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
In a large bowl, beat together the cream cheese, 2 Tablespoons milk, onion powder, cumin, salt and black pepper until well blended. Add the chicken to the bowl and stir until the chicken is equally coated in the sauce.
Spoon about ⅓ cup of the chicken mixture into each tortilla and roll the tortilla around the chicken. Place the enchilada, seam side down, into the prepared casserole dish.
In a large bowl, stir together the cream of chicken soup, sour cream, green chilies, and remaining milk until well blended. Pour the sauce over the enchiladas.
Bake for 30 to 40 minutes or until the edges bubble.
Carefully remove from the oven and add the cheese to the top. Return to the oven and cook for an additional 5 minutes or until the cheese has melted.
Allow the casserole to rest for 5 to 10 minutes for slicing and serving. Add any toppings you prefer.
Notes
Please note the nutritional information are an estimate and will vary based on the brands you use.