2 lbs boneless chicken breasts, cubed
2 cans cream of chicken soup
1 onion, chopped
1 package cream cheese (a "brick" of it)
2 cups milk
1 package of favorite flour tortilla shells
1 tablespoon ground cumin
1 stick of butter
1 tablespoon garlic powder
1 package (2 cups) shredded cheddar or shredded mexican blend cheese

Also need a 9x13 pan, greased

Serve with:
Sour Cream
Sliced Jalapenos
Taco Sauce

Cook chicken in a frying pan. Add onions to it for last 3-5 minutes of cooking the chicken. Drain off grease and set aside.

Melt stick of butter in pan, add cream cheese to the mixture and melt cream cheese completely. SLOWLY add 1 cup of milk until mixture creates a consistency slightly thicker than a gravy (should be a smooth and creamy texture.) Add cumin and garlic powder and mix in very well. Add chicken/onion mixture to it and let it saute for 5 minutes.

In another bowl, mix cream of chicken soup mixture with 1 cup of milk. Mix together well. Set aside.

Take chicken mixture and scoop into tortilla shells. Roll up mixture in the tortilla shell and place in the greased pan. Continue until all mixture is gone or 9x13 pan is full (usually fits 6-8 shells in pan.) Pour soup/milk mixture over the top of the shells.

Cover with foil and bake at 350 for 50 minutes. Then remove foil and sprinkle cheese over the top of it and bake until cheese is melted. Let cool for 5 minutes and serve!

I usually serve this with mexican rice and/or cornbread muffins.

Damn! That sounds good! I will be printing this and giving it to the wife! :div20:

Then I'll drink a few Dos Equis while she's cookin'! :beerchug:

REV your avatar is hilarious :smilielol: I don't know how long you have had that one, but this is the first time I seen it

Oh yeah, the chicken looks good too!