Chicken Enchiladas 

4 boneless, skinless chicken breasts, cooked and shredded (I used two large and it was more than enough)

1 onion, diced (I used dried minced)

3 cloves fresh garlic, minced

1 tsp. salt

1/2 tsp. pepper

1 Tbs. ground cumin

1 can diced tomatoes

1 can green chiles

*Saute onion and garlic in a little olive oil on stove. (Forgo that step if you use dried onion) Add the rest of ingredients and simmer on low. Then make sauce...

Sauce:

1 cans cream of chicken soup

1 cup sour cream

1/2 cup shredded cheese (or more if desired)

1 cup red enchilada sauce

*Mix well and heat on stove. 

Take some corn tortillas and fill each one with some chicken filling, roll, and place seam side down in 9X13 pan. When pan is full, cover with sauce and shredded cheese. Bake at 350 for 30 minutes.