Healthful Chicken Enchiladas

I made this for my friends the other night when they came over. I actually make it a lot for company. These enchiladas are super creamy and have a great taste of cumin. I like these more than any others I've tried before! This is from my Better Homes and Gardens New Cook Book (2003).

Healthful Chicken Enchiladas

1/4th cup slivered almonds (optional)
1/4 cup chopped onion
2 Tbs. butter or margarine
1 4-oz. can diced green chile peppers drained
1 3-oz package fat free cream cheese, softened
1 Tbs milk
1/4 tsp ground cumin (to taste-I like more)
2 cups chopped cooked chicken
12 7-inch flour tortillas or 6-inch corn tortillas
1 10 3/4-oz can condensed cream of chicken soup
1 8-oz carton fat free or light dairy sour cream
1 cup fat free milk
3/4 cup shredded reduced fat Monterey Jack or cheddar cheese (3oz)
2 Tbs slivered almonds (optional)

1. In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove skillet from heat. Stir in 1 Tbs. of the green chiles; reserving remaining peppers for sauce.
2. In a medium bowl combine cream cheese, the 1 Tbs. milk and cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 Tbs. of the chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam down, in a greased 3-quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish, Cover with foil. Bake in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle with cheese and the 2 Tbs. almonds. Return to oven; bake for about 5 minutes more or until cheese melts.