In 2 tsp of vegetable oil, saute the chopped onion and chopped garlic. Stir frequently over medium-high heat until the onion is translucent, about five minutes. Add the cream of chicken soup, water, chopped chilies, cumin, sour cream and cream cheese. Stir until warmed through and creamy. Salt and pepper to taste, although you may not need any at all.
Pour roughly 1/3 of the can of red enchilada sauce on the bottom of a shallow casserole dish. Spread evenly with a spoon. Fill four to six tortillas with roughly ½ cup each of the chicken filling and wrap. Place filled and wrapped tortillas seam side down in the casserole dish. Spread the remaining chicken filling over the top. Now spread the remaining enchilada sauce over the top. Spread the shredded cheese over the very top. Bake in a 350 degree preheated oven until bubbly, roughly 30 to 40 minutes. Serve with fresh chopped cilantro on top. Enjoy!
Dave Lobeck is a BBQ enthusiast and independent columnist. Reach him at www.BBQ-My-Way.com.