Chicken Enchiladas

12 8" flour tortillas
1T. plus 1C. milk
1/4t. cayenne pepper
1/2C. chopped green onion
2 jalapeno peppers, seeded and chopped
1C. sour cream
4 oz. cream cheese
1t. ground cumin
4C. cubed, cooked chicken breast
1/2C. chopped red pepper
1 can cream of chicken soup
1/2 C. shredded cheddar

In non-stick skilled coated with cooking spray, saute green onions and red pepper until tender. Remove from heat. In large bowl, combine cream cheese, 1T milk, and cumin. Add chicken and sauteed onions and peppers. In another bowl, combine soup, sour cream, jalapenos, cayenne pepper, and remaining milk. Stir 2T soup mixture into bowl with chicken mixture. Place approx. 1/3 C. chicken mixture down center of ea. tortilla. Roll up tightly and place seam side down in greased 13x9x2 baking dish. Top with reamining soup mixture. Cover and bake at 350* for 30 min. Uncover and sprinkle with cheddar cheese. Bake 5 min. longer or until cheese is melted.