10 to 12 flour tortillas (8 if large)

Filling:

1 (8 oz.) sour cream
1/2 tsp. cumin
1 c. Monterey Jack cheese
salt and pepper to taste

Sauce:

1 (10 oz.) cream of chicken soup
1/2 c. milk
1/4 tsp. cumin
2 c. grated Monterey Jack cheese (1 c. for sauce and 1 c. to top casserole)

Mix together filling mixture. (Substitute green peppers for chilies if you do not like chilies.) Add 2 tablespoons filling along each tortilla. Roll closed and place seam side down in a 9 x 13 pan.

Mix together sauce mixture and pour over enchiladas. Top with cheese and bake at 350°F for 30 minutes.

Serves 6 to 8.