12 flour tortillas
4 boneless chicken breasts, cut into bite-size pieces
1/2 c. butter
1/4 c. chopped onion
1/2 tsp. cumin
1/4 c. picante sauce
1 clove garlic

SAUCE:

1 can cream of chicken soup
8 oz. sour cream
8-12 oz. Monterey Jack cheese

Saute onions in butter with whole garlic clove. When onions are done, remove garlic. Add chicken, picante sauce, and cumin; simmer for 15-25 minutes. Lightly grease casserole dish and pour in thin layer of sauce. Spoon meat mixture onto tortillas and roll.

Place rolled tortillas in dish. Pour remaining sauce over tortillas. Sprinkle with desired amount of cheese. Bake at 350 degrees for 30 minutes or until bubbly.