1 pkg. boneless chicken breasts
1 med. onion, chopped
1/4 c. diced jalapenos or green chilies
1/8 tsp. garlic powder
1 tsp. cumin
1 1/2 c. shredded Cheddar cheese
1 can tomato soup
1 can cream of chicken or cream of mushroom soup
1 (8 oz.) jar salsa or chunky taco sauce
1/2 c. water
1 (16 oz.) can refried beans
8 (6 inch) corn tortillas
Sour cream

Microwave chicken breasts on plate covered with plastic wrap for 5 minutes on high or until thoroughly cooked. Microwave chopped onion on high for 2 minutes to partially cook. Break up chicken into tiny pieces and put into mixing bowl. Add onion, jalapenos or chilies, garlic, cumin, and 1/2 cup cheese; mix well. In a separate bowl, mix both soups, 1/2 cup water, salsa or taco sauce. Add 1/2 cup of the soup mixture to the chicken mixture. Put 1/4 cup oil in frying pan and fry each of the tortillas until hot and completely covered with oil. Add more oil if necessary. DO NOT OVERCOOK! They must be pliable. Next, spread some refried beans and 1/3 cup chicken mixture onto each tortilla. Roll up and put seam side down in a 9 x 13 inch pan. Pour soup mixture on top and sprinkle remaining cheese over top. Cover with foil and bake at 350 degrees for 1/2 hour. Uncover and bake 5 minutes longer. Serve with sour cream.