2 cans cream of chicken soup
1/2 c. sour cream
2 cans diced green chilies
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. sage
1/2 tsp. chili powder
2 c. chicken, cooked and diced
2 1/2 c. Monterey Jack cheese, shredded
1/2 c. green onions, chopped (optional)
6 corn or flour tortillas (I use flour!)

Mix all ingredients including just 2 cups of cheese and excluding the tortillas. Spoon 2 tablespoons of the mixture into each tortilla and add a little extra cheese. Roll and place seam side down in a baking dish. Pour the remainder of the mixture over the filled tortillas and sprinkle more cheese on top. Bake at 350°F for 30 minutes.