3 Boneless skinless chicken breast - boiled and cut up
1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup
1 cup of sour cream
1 can of chopped green chilies
2 cups of grated cheese
1 teaspoon of garlic powder
1 teaspoon of cumin powder
10 flour tortillas - regular burrito size
Mix all of your enchilada ingredients together - except for tortillas.
In a 9X13 pan spread enough sauce on the bottom of the pan to prevent sticking.
Roll up each tortilla with a good amount of filling in each. Lay side by side in pan - spreading the remaining mixture over the top once all are filled. I add extra cheese to the top!
Bake at 350 degrees for 30 minutes or until cheese is bubbling!
I love this recipe and It freezes nice. (before the baking stage)