Simple Creamy Chicken Enchiladas

This chicken enchilada recipe is one of the first dishes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly. —Melissa Rogers, Tuscaloosa, Alabama

2 cans (14-½ ounces each) diced tomatoes with mild green chiles, undrained

2 cans (10-½ ounces each) condensed cream of chicken soup, undiluted

1 can (10-¾ ounces) condensed cheddar cheese soup, undiluted

¼ cup 2% milk

1 tablespoon ground cumin

1 tablespoon chili powder

2 teaspoons garlic powder

2 teaspoons dried oregano

5 cups shredded rotisserie chicken

1 package (8 ounces) cream cheese, cubed and softened

20 flour tortillas (8 inches), warmed

4 cups shredded Mexican cheese blend

Directions at tasteofhome.com

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