4 chicken breasts, cubed
16 oz. sour cream
2 cans cream of chicken soup
1 tsp. cilantro
1 tsp. chili powder
1/2 tsp. cumin
salt and pepper to taste
2 c. Mexican cheeses, shredded
1 pkg. (10-inch) tortillas (flour works best)

Cut chicken into bite size pieces. Brown chicken in a sauté pan and salt and pepper to taste. Stir in 1/2 of the sour cream and 1 can of soup. Add spices and mix well. Let simmer while you mix the rest. Mix remaining sour cream, cheese and soup. Take a tortilla and put a healthy spoonful of the simmering mix in it and roll (like a burrito). Place them seam side down in an 11 x 14-inch pan (glass works best). Once you have placed them in the dish, cover them with the remaining mixture. Cover and bake at 325°F until heated through.

Serve with Salsa a la Miles and some fresh cilantro.