4 large chicken breasts
1 large onion chopped finely
10 large flour tortillas (or use low carb wheat tortillas)
2 T butter
1 can rotel diced tomatoes
1/4 cup sliced jalapeneos
3 cups shredded Colby Jack cheese
1 8 oz. brick cream cheese softened
1 pint sour cream
2 T chopped cilantro
1 tsp Cavenders greek seasoning
1/2 tsp garlic powder
1/2 tsp chili powder
1 pkg cream of chicken Cup-o-Soup

Boil chicken in lightly salted water until tender. Dice and set aside.

In large saucepan, saute onions until tender. Stir in Rotel, diced chicken, 1 cup Colby Jack cheese, cream cheese, 1 cup of the sour cream, 1 T cilantro, Cavenders, and garlic powder.

Taste the mixture and add more seasonings, if needed.

Grease large casserole dish and preheat oven to 375 degrees.

Fill each tortilla with 1 cup chicken mixture and roll up. Lay filled tortillas into casserole with seams on the bottom.

In medium size mixing bowl, whisk together the other cup of sour cream, the dry Cup-o-Soup contents, chili powder, and 1 cup hot tap water until smooth and creamy.

Pour soup mixture over tortillas. Sprinkle with 2 cups Colby Jack cheese, and the other T of cilantro. Lay jalapenos on top if desired.

Bake uncovered for 30 minutes until cheese is melted and slightly browned. Allow to cool for 5 minutes before serving.

Submitted by: Mindy from Arkansas