Enchiladas

1/2 rotisserie chicken
1 can diced tomatoes with green chiles
1 can cream of chicken soup
1/2 a can condensed cheddar cheese soup
2 tablespoons 2% milk
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
4 ounces cream cheese cubed
10 flour tortillas warmed
2 cups shredded Mexican cheese blend

Shred the chicken and set it aside. In a large bowl combine tomatoes, soups, milk and seasonings. Transfer 1 3/4 cups to another bowl; add the chicken and cream cheese to the mixture you have set apart.Spread 1/4 cup of soup mixture into the bottom of a 9 x 13" greased baking dish. Put 1/3 cup chicken mixture down the center of each tortilla, and roll them up and placed them seem side down in the baking dish. Pour remaining soup mixture over the top and sprinkle with cheese. Bake at 350° for 30 to 35 minutes. Enjoy!