Creamy Chicken Enchiladas

This is so good. It's adapted from a recipe in Better Homes & Gardens, and today I just layered it like a lasagna because I forgot to heat up the tortillas and they were stiff and cracked. It was sooo good, and my kids loved it! (Which is super rare.)

4 boneless, skinless chicken breasts
1/2-1 chopped onion
3 good-sized garlic cloves
a few tbsp. EVOO
1 bell pepper, chopped
3 oz cream cheese, softened
1 tbsp. milk
a little bit of ground cumin
a couple handfuls of fresh spinach, chopped
corn tortillas
1 can cream of chicken soup
1 8-ounce carton of sour cream
1 cup milk
shredded "fiesta" cheese
salt and pepper to taste

Chop the chicken and toss with salt, pepper, and a tiny bit of cumin (a little goes a very long way), then cook over medium to medium-high heat along with the onion, garlic, and bell pepper.
Meanwhile, stir together the cream cheese and 1 tbsp milk with about a 1/4 tsp. cumin. Then add the chicken and veggies. For traditional enchiladas, warm the tortillas roll up about 3 tsp. of the filling mixture in each, and place seam down in a greased baking dish. For the layered kind, cut the tortillas in half and layer like a lasagna. Then, for the sauce, combine the soup, milk, and sour cream in a bowl and pour over the top. Cover the pan with foil and bake in a 350* oven for 30-35 minutes, then remove and cover the top with cheese, then return the pan to the oven to melt the cheese for a few minutes. You can serve with shredded lettuce and chopped tomatoes on top, I bet that'd be really good.