Ingredients

Sauce:
3 cans cream of chicken soup (or one large can)
1 tsp. oregano
1 tsp. sage (or less)
1 tsp. cumin (or less)
2 C. water
7 oz. diced chilies
garlic powder or minced garlic
Filling:
1/2 lb. chicken breast, cut up
1 chopped onion
2 tsp. chili powder (or less)
1 C. grated cheese (Monterey jack)

Cooking Instructions

Simmer soup, oregano, sage, cumin, water, chilies and garlic for 30 minutes. Brown chicken with onion and chili powder. Add 1 C. sauce and 1 C. cheese to meat and spices. Simmer until cheese is melted. Put 1/2 of the sauce into large rectangular casserole dish. Open one package of flour tortillas. Fill tortillas with meat mixture. Roll and place in casserole on top of the sauce. Cover with remaining sauce and top with more cheese. Bake at 350 for 25 to 30 minutes (or until it bubbles and is heated throughout).
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: