Sour Cream Chicken Enchiladas

Mix soup, green chiles, sour cream and heat until smooth. Set aside.

Mix chicken, salt, garlic powder, cumin, 2 cups grated Monterrey Jack cheese and onion.

Set aside.

Put a small amount of sauce in the bottom of a 9 x 13 x 2-inch pan or shallow baking dish.

Put a spoonful of filling on each tortillas and top with 1 tablespoon of sauce.

Roll up tortillas and arrange in dish. Cover with remaining sauce and a layer of grated cheese.