4 c. cooked chicken
1/2 tsp. cumin
1/2 tsp. garlic powder
2 cans cream of chicken soup
1 pt. sour cream
1 (4 oz.) can chopped green chilies
12 flour tortillas
1 1/2 c. grated Monterey Jack cheese
1 1/2 c. grated Cheddar cheese

Mix together first 5 ingredients. Reserve 1 cup. Place the rest of the mixture in flour tortillas and roll. Put in a buttered baking dish (9 x 13 inches). Spread the reserved 1 cup of sauce over the rolled tortillas. Then cover with 2 cheeses and sliced green onions. Bake at 350 degrees for 30 minutes.