2-3 cups shredded cooked chicken
2 cups cheese
10 oz can cream of chicken soup + one can of water
1 cube chicken bullion
1 cup sour cream
4 oz cream cheese
4 oz green chilies
1 tsp garlic powder
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 350 degrees F.
Fill each tortilla with shredded chicken and cheese.
Roll and place in the bottom of a greased 9 x 13 baking pan with the seam side down.
Over medium heat on stove top combine cream of chicken, water, bullion, sour cream, chilies, garlic powder, cumin, salt and pepper.
Stir for about 5 minutes just before boil.
Pour over the enchiladas and top with remaining cheese.
Bake for 25 to 30 minutes.