1 lb. chicken, cooked and shredded (boil in water that has been seasoned with cumin, salt, pepper, onion powder and garlic powder for at least one hour)
4 oz. can green chiles
3 cans cream of chicken soup
16 oz. sour cream
10 tortillas
cheese
In medium saucepan, heat soup, chiles and sour cream until simmering. Layer sprayed 9x13 pan with thin layer of sauce. Add shredded chicken to remaining sauce. Remove from heat. In center of each tortilla, put about 2/3 cup of meat sauce. Sprinkle with cheese. Roll up and place in pan, seam-side down. Spread remaining sauce on top of all rolled up tortillas in pan. Cover with cheese. Bake at 350° for 25 minutes or until bubbly and heated through.
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