1 tbsp. oil
1 lb. boneless chicken, cubed
1 c. finely chopped onion
3 cloves minced garlic
2 tbsp. flour
2 tsp. chili powder
1 tsp. ground cumin
1/2 c. chicken broth
1/2 c. buttermilk
1 (4 oz.) can green chilies, chopped
2 tsp. tomato soup
1 lb. cheese
5 (8-inch) flour tortillas

Heat oven to 375 degrees. Put oil, chicken, onion, and garlic in large skillet. Cook over medium heat until chicken is no longer pink. Blend in flour, chili powder, and cumin; cook stirring constantly. Stir in broth, buttermilk, chilies, and tomato soup until well blended. Reduce heat to low and simmer until slightly thickened. Roll mixture in tortillas, place in pan, pour remaining mix over top, add cheese, and bake for 5 minutes.