3 chicken breasts, boiled & deboned (don't season)
Dash garlic powder
Dash paprika
1 can cream of mushroom soup
Dash oregano
Dash cumin
Dash salt
Flour tortilla shells
1 can mild enchilada sauce
1/2 pkg. grated Monterey Jack cheese, divide in half

Debone chicken and add spices, mushroom soup and 1/2 of shredded cheese. Fill shells. Fold and roll and seam down in greased cookie dish. Sprinkle with remaining cheese and pour enchilada sauce over top and bake at 350 degrees for 20 minutes.